These snappy pickled shrimp from North Carolina native Ben Barker are perfect for snack platters and meals all year round.
Ingredients
- 1 1/2 cups champagne vinegar
- 3/4 cup water
- 1/4 cup coriander seeds, toasted
- 1 tablespoon mustard seeds, toasted
- 1 tablespoon fennel seeds, toasted
- 1 tablespoon whole allspice
- 4 thin (1/8-inch) slices peeled fresh ginger
- 2 pounds shell-on raw jumbo shrimp
- 6 medium garlic cloves, peeled
- 4 (2 1/2-inch) bay leaves, preferably fresh
- 2 (3-inch) dried red chiles (such as cayenne or red thai chiles), each broken into 2 or 3 pieces, unseeded
- 2 lemons, thinly sliced (about 1 1/3 cups) and seeded
- 1 medium-size (8 1/2-ounce) sweet onion (such as bermuda), thinly sliced (about 2 cups)
- 3/4 cup drained capers
- 1 1/2 cups olive oil
- 1/2 teaspoon fine sea salt
Instruction
- Combine vinegar, 3/4 cup water, coriander, mustard seeds, fennel seeds, allspice, and ginger in a medium saucepan; bring to a boil over medium-high. Reduce heat to medium-low; simmer for 10 minutes. Remove from heat; let brine stand at room temperature until completely cool, about 1 hour.
- Meanwhile, bring a large pot of water to a boil over high. Add shrimp to boiling water; stir and remove from heat. Let stand, uncovered, until shrimp turns pink, about 3 minutes. Drain and let shrimp cool completely, about 30 minutes. Remove and discard shrimp shells, leaving tails intact, if desired; devein shrimp.
- Tightly pack shrimp, garlic, bay leaves, chiles, lemon, onion, and capers into a hot, sterilized 8-cup jar (or smaller equivalents). Whisk olive oil and salt into cooled brine; pour into jars. Cover and refrigerate for 1 day or up to 3 days. Serve slightly chilled.
