Pickled Shrimp with Red Remoulade

By á-4084

Ingredients

• pickled shrimp
• 1 small onion, quartered
• 1 quart distilled white vinegar
• 1 cup sugar
• 1/4 cup kosher salt
• 3 thyme sprigs
• 2 garlic cloves, crushed
• 1 tablespoon crushed red pepper
• 2 teaspoons mustard seeds
• 2 teaspoons fennel seeds
• 2 whole cloves
• 24 jumbo shell-on shrimp (2 1/4 pounds)
• remoulade
• 1 celery rib, finely chopped
• 1 cup mayonnaise
• 1/2 cup Creole or stone-ground mustard
• 1/4 cup ketchup
• 2 tablespoons jarred horseradish
• 2 tablespoons hot sauce
• 2 teaspoons celery salt
• 1 teaspoon finely grated garlic
• Kosher salt
• Lemon wedges, for serving

Details

Servings 12
Preparation time 25mins
Cooking time 60mins
Adapted from foodandwine.com

Preparation

Step 1

Make the pickled shrimp Fill a large pot with ice water. In a large saucepan, combine all of the ingredients except the shrimp with 2 cups of water and simmer for 10 minutes. Add the shrimp, remove from the heat and let stand for 5 minutes. Transfer the shrimp and the cooking liquid to a large bowl. Set the bowl in the ice water bath and let cool completely.

Make the remoulade In a medium bowl, whisk all of the ingredients and season with salt.

Drain, peel and devein the shrimp and arrange on a platter. Serve with the remoulade and lemon wedges.