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
• ½ cup lemon juice
• ¼ cup white-wine vinegar
• 2 teaspoons kosher salt
• 1 ½ teaspoons fennel seed
• 1 ½ teaspoons coriander
• 10 dried chiles, broken once or left whole
• 1 pod cardamom
• 1 lemon, quartered and thinly sliced
• 1 cup olive oil
• ¼ cup roughly chopped fresh oregano

Court bouillon ingredients

• a few peppercorns
• 4 bay leaves
• ¼ onion and/or leek
• 1 clove garlic
• a few sprigs fresh thyme or oregano

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    285 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 18 grams protein; 146 milligrams cholesterol; 576 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

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.
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.