Name: Pickled Shrimp and Vegetables
Yield: Makes 6 servings
Ingredients: 3 large carrots, peeled, sliced into 1/4-inch-thick rounds; 1 10-ounce package frozen peas; 4 whole mild yellow chilies (such as yellow wax chilies); 1/2 cup olive oil; 24 uncooked jumbo shrimp with shells; 8 garlic cloves, 4 crushed, 4 sliced; 2 large red onions, thinly sliced; 3/4 cup water; 1/2 cup apple cider vinegar; 2 fresh thyme sprigs; 2 fresh oregano sprigs; 2 small bay leaves; 4 whole allspice; 4 whole cloves; 1 1-inch piece cinnamon stick; 1 teaspoon salt; 1/2 teaspoon whole black peppercorns; Fresh herb sprigs (optional)

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Pickled Shrimp and VegetablesJack Andersen

Accompany this light main course with Buttery Rice Timbales.

Recipe information

Yield
Makes 6 servings

Ingredients

3 large carrots, peeled, sliced into 1/4-inch-thick rounds

1 10-ounce package frozen peas

4 whole mild yellow chilies (such as yellow wax chilies)

1/2 cup olive oil

24 uncooked jumbo shrimp with shells

8 garlic cloves, 4 crushed, 4 sliced

2 large red onions, thinly sliced

3/4 cup water

1/2 cup apple cider vinegar

2 fresh thyme sprigs

2 fresh oregano sprigs

2 small bay leaves

4 whole allspice

4 whole cloves

1 1-inch piece cinnamon stick

1 teaspoon salt

1/2 teaspoon whole black peppercorns

Fresh herb sprigs (optional)

Preparation

Step 1
Cook carrots in medium saucepan of boiling salted water until just tender, about 7 minutes. Drain. Place carrots in large glass bowl; add peas and chilies.
Step 2
Heat 1/4 cup olive oil in heavy large skillet over medium heat. Add shrimp and crushed garlic cloves; sauté until shrimp are just opaque in center, about 8 minutes. Discard garlic. Peel shrimp; add to glass bowl. Heat remaining 1/4 cup oil in same large skillet over medium-high heat. Add onions and sauté until translucent, about 8 minutes; add to bowl.
Step 3
Combine 3/4 cup water, next 9 ingredients and sliced garlic in heavy medium saucepan. Bring to boil over medium-high heat, stirring until salt dissolves. Pour hot spice mixture over shrimp mixture and stir to blend well. Let stand 2 hours. Chill at least 2 hours and up to 1 day, stirring occasionally.
Step 4
Arrange 4 shrimp and some vegetables on each plate. Garnish with fresh herb sprigs, if desired, and serve.

TagsPickle Condiment Carrot Root Vegetable Vegetable Pea Bean and Legume Chile Shrimp Shellfish Seafood Onion Main Starter Dinner Dairy Free Gluten Free Nut Free Make Ahead Pickle & Preserve Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes