Pickled Citrus Shrimp
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
50
Spice
56
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tsps
Kosher Salt1 tsp
Ground Black Pepper2 tbsps
Extra-Virgin Olive Oil1 tsp
Celery Seed1 tsp
Coriander Seed1 tsp
Fennel Seed1 tsp
Mustard Seed1 cup
White Wine Vinegar1 cup
Lemon Juice (fresh)1 tsp
Ground White Pepper14
Bay Leaves6 cloves
Garlic (sliced very thin)Directions:
1
To serve: Strain and reserve the liquid from the shrimp using a medium sieve or strainer so the seeds can pass through (but it's ok if some remain in the shrimp)
2
Put the shrimp in the chilled glass bowl
3
Add some of the marinade back to the shrimp and toss
4
The shrimp should not be swimming in the marinade
5
For the shrimp: Preheat the oven to 400 degrees F
6
Mix the seafood seasoning, salt and pepper together in a small bowl
7
Place the shrimp on a sheet tray and drizzle with the olive oil
8
Sprinkle with the seafood seasoning mixture
9
Put in the oven and bake for 8 minutes
10
For the marinade: Toast the seeds in a dry pan over low heat for a few minutes, until just toasted and giving off a nutty aroma
11
Let cool
12
Whisk the toasted seeds with the vinegar, lemon juice, olive oil and white pepper in a large glass bowl
13
Stir in the bay leaves, garlic, chiles, onions and lemons
14
When the shrimp come out of the oven, put them into the marinade to let cool
15
Wrap the bowl tightly with two layers of plastic wrap
16
Put the bowl in the refrigerator and marinate, turning the shrimp in the bowl occasionally to mix well, for at least 8 hours and for up to 24 hours before serving
17
Also put a large glass bowl in the fridge to chill, for serving the shrimp