Jalapeño-Pickled Shrimp and Vegetables

By DreiFromBK

Ingredients

• 3 cups water
• 1 cup red wine vinegar
• 1/2 cup diced carrot
• 1/2 cup diced trimmed shiitake mushrooms
• 1/2 cup diced turnip
• 1 jalapeño, thinly sliced crosswise
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 1 tablespoon dried oregano
• 1 teaspoon ground fennel
• 1 teaspoon crushed red pepper
• 1 teaspoon black pepper
• SHRIMP
• 8 cups water
• 1 lemon, halved
• 5 bay leaves
• 1 tablespoon kosher salt
• 2 teaspoons cayenne
• 1 pound shell-on large shrimp

Preparation

Step 1

Make the pickle
In a medium saucepan, combine all of the ingredients and bring just to a boil, stirring to dissolve the sugar and salt. Transfer the pickling mixture to a large bowl and let cool completely.

Meanwhile, prepare the shrimp
Wipe out the saucepan. Add all of the ingredients except the shrimp and bring to a boil for 
2 minutes. Add the shrimp and cook over moderately high heat until just white throughout, 2 to 3 minutes. Drain and transfer the shrimp to an ice bath to cool. Add the shrimp to the pickle, cover and refrigerate for 4 to 5 hours. Drain and peel the shrimp and serve with the pickled vegetables.