May 29, 2013 8:27 PM by Faye DeHoff
TUCSON - Food Contributor Jennifer English offers an alternative today to the classis shrimp cocktail in today's Let's Make a Meal. Enjoy!
As we flirt with the 100 degree mark, I went searching for a recipe that would satisfy and cool us off. We think cooking something light, bright and full of flavor is in order. So when I reached out to my colleagues from 'Epicurious' for the perfect recipe, they did not disappoint.
Quick-pickled shrimp is a play on both the regional Mexican ceviche we know and love and the classic shrimp cocktail.
I love the way this recipe turns out as written, but I was inspired to play with the aromatics. The best part is this is a make ahead recipe that can keep for a day or two. I found that any more and the shrimp lost something. Serve this with a toasted bread or roll. I also tried making a Dirty Martini with the pickling liquid. I am going to try it in a Michelada next. Try it for yourself and enjoy as the sun starts to dip in the late Spring sky. Our thanks to Epicurious for this recipe.
1 pound shell-on medium shrimp Kosher salt 1/2 medium fennel bulb, thinly sliced 1/2 medium onion, thinly sliced 2 garlic cloves, thinly sliced 1/2 Fresno chile or red jalapeño, thinly sliced, seeded 1/2 cup fresh lemon juice 1/4 cup apple cider vinegar 1/4 cup extra-virgin olive oil 2 tablespoons fennel fronds Freshly ground black pepper 1/2 loaf ciabatta or country-style bread, sliced 1/2" thick, toasted Mayonnaise (for serving; optional)
Cook shrimp in a large pot of boiling salted water until just opaque in the center, about 2 minutes. Drain; rinse under cold running water to cool. Peel and devein, leaving tails intact, if desired.
Combine shrimp, fennel bulb, onion, garlic, chile, lemon juice, vinegar, oil, and fennel fronds in a medium bowl. Season with salt and pepper and toss to combine. Let sit, tossing occasionally, at least 20 minutes.
50 minutes ago