From one of my favorite cookbooks ~ recipe for Pickled Shrimp ~ perfect for summer entertaining. Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, presents her fabulous cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune.
I serve this pickled shrimp with Remoulade sauce that I purchase at Fresh Market. It is also delicious with our favorite cocktail sauce.
2 pounds shrimp in shell (16/20s) (I bought raw frozen jumbo shrimp, shells and tails removed, deveined for this recipe because I avoid shelling shrimp whenever I can)
For the boil:
(I purchased just the amount of many of these herbs/spices that I needed for this recipe at the Roanoke Co-op on Grandin Road in Roanoke, Virginia. They did not have allspice berries so I omitted that ingredient from the recipe. I also omitted the salt in the boil because I try not to add much salt to my food.)
10 bay leaves
2 tablespoons mustard seeds
1 teaspoon allspice berries
1 teaspoon celery seeds
1 teaspoon cardamom pods
1 piece cinnamon stick
1 cup kosher salt
6 branches fresh thyme
1 unpeeled head of garlic
8 cups cold water
For the pickle:
1 cup paper-thin sliced lemons
1 cup paper-thin sliced red onion
1 cup thin-slivered garlic
1 cup beautiful celadon inner celery leaves
3 tablespoons celery seeds
3 tablespoons yellow mustard seeds
12 fresh bay leaves
3 cups extra virgin olive oil
3 cups rice wine vinegar (only use rice vinegar – we want its low acidity)
1 cup freshly squeezed lemon juice
kosher salt and freshly ground black pepper to taste
Peel the shrimp, devein, and leave the tails on.
Combine the boil ingredients in a large stockpot with cold water and bring to a boil. Let boil for 5 minutes.
Add the shrimp and cook for just a minute or two until the flesh turns pink/orange. You can pull one out and test if it’s finished before you pull out the whole bunch. Remove the shrimp with a spider or drain through a colander. Ice down the shrimp to get them to stop cooking, but don’t let them soak in the melted ice after they are cooled or you will waterlog them and undo all that nice seasoning you just gave them.
Combine all of the pickle ingredients, rub the fresh bay leaves between your hands to open them up a bit, toss with the cooled shrimp, and marinate 24 hours in the refrigerator. The shrimp will continue to “cook” a bit in the pickle marinade, so take care in the initial batch to keep them rare; we don’t want to end up with mealy, overcooked shrimp after 24 hours in the marinade.
Let recover to almost room temperature before serving.
To plate: 4-5 shrimp per order and a little of all of the goodies, in a neat jumble, in a small shallow bowl.
A perfect paring for the Pickled Shrimp: Willm Crémant d’Alsace. This bubbly has a burst of toasted brioche at the first sip followed by pleasant lemony flavors which compliment the shrimp. I found this lovely sparkly ($17 range) at Mr. Bill’s Wine Cellar in Roanoke, Virginia. http://mrbillswinecellar.com
Tasting notes from the Willm Crémant d’Alsace website: http://www.alsace-willm.com/vin-6-78-WILLM-Cremant-Blanc-de-Noirs.html
From the Pinot Noir varietal but vinified as a white sparkler. This means that a rapid separation was necessary as well as a particularly soft pressing to avoid any color from the skin in the juice. This sparkler offers all the delicacy of red fruits and flowers with good structure at the mid palate and no tannins.
Please visit my Facebook page: BubblyBee