Pickled Shrimp
2# shrimp, unpeeled (21-25 count per pound)
Boil shrimp in salted water until cooked (should be pink). Drain and run under
cold water immediately to stop the cooking. Peel and de-vein once cool.
½ Fennel bulb, sliced thin plus 10-12 fennel fronds.
3 cloves of garlic, chopped coarsely
1 jalapeño, sliced in rounds (I do not seed the jalapeño)
½ red onion, thinly sliced
Zest and juice of one orange (zest should be fine)
Juice of 6 lemons
½ cup apple cider vinegar (with the mother)
½ c olive oil
Cracked pepper
Salt to taste
Combine all ingredients in bowl and marinate overnight, at minimum. Can be
made up to 3 days in advance. Olive oil will be congealed so you should take the
shrimp mix out at least 30 minutes before serving.
Great served on baguette that has been toasted with olive oil, with a high-fat
cheese like brie, or avocados. Also delicious on a spoon.