Pickled Shrimp

Name: Pickled Shrimp
Ingredients: 2 pounds shrimp, peeled and deveined, tails on; 4 scallions, mostly white, quartered or in eighths lengthwise; 2 cloves garlic, sliced lengthwise, very thinly; 1/2 cup lemon juice; 1/4 cup white-wine vinegar; 2 teaspoons kosher salt; 1 1/2 teaspoons fennel seed; 1 1/2 teaspoons coriander; 10 dried chiles, broken once or left whole; 1 pod cardamom; 1 lemon, quartered and thinly sliced; 1 cup olive oil; 1/4 cup roughly chopped fresh oregano; a few peppercorns; 4 bay leaves; 1/4 onion and/or leek; 1 clove garlic; a few sprigs fresh thyme or oregano

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cooking.nytimes.com

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Author : Tamar Adler

shrimp

Instructions

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Step 1

Make court bouillon for shrimp: Put a few peppercorns, 4 bay leaves, 1/4 onion and/or leek, 1 clove garlic and a few sprigs fresh thyme or oregano in a pot of water. Bring to a boil, and let cook 15 minutes. Then add 1 teaspoon salt and shrimp, and cook for 2-3 minutes at below a boil. Remove shrimp with a strainer.

Step 2

In separate bowl, combine all other ingredients except oil and oregano. Let sit 5 minutes. Add shrimp. Mix well. Add oil, and mix. Add oregano, and mix. Serve at least 5 hours later and ideally the next day, cold or room temperature.

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