Serves 6
250 min
Pickled Shrimp and Vegetables
Recipe GLPRa3d4dd33b417a4
A vibrant, refreshing dish of tender shrimp and colorful vegetables marinated in a fragrant spiced vinegar brine. Jumbo shrimp are quickly sautéed and combined with blanched carrots, fresh peas, mild yellow chilies, and caramelized red onions, then steeped in a warming pickling liquid infused with garlic, thyme, oregano, and warm spices like allspice, cloves, and cinnamon. The components meld together as they chill, creating a bright, complex flavor profile that works beautifully as a main course or elegant appetizer.
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Ingredients
3 large carrots, peeled and 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 and 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 berries
4 whole cloves
1 1-inch piece cinnamon stick
1 teaspoon salt
1/2 teaspoon whole black peppercorns
Directions
Bring a medium saucepan of salted water to a boil over medium-high heat. Add the sliced carrots and cook until just tender, about 7 minutes. Drain the carrots and transfer them to a large glass bowl. Add the frozen peas and whole yellow chilies to the bowl and set aside.
Heat 1/4 cup of the olive oil in a large heavy skillet over medium heat. Add the shrimp and crushed garlic cloves, and sauté until the shrimp are just opaque throughout, about 8 minutes. Discard the cooked garlic cloves. Peel the shrimp and add them to the bowl with the vegetables.
In the same large skillet, heat the remaining 1/4 cup of olive oil over medium-high heat. Add the sliced red onions and sauté until they become translucent and slightly softened, about 8 minutes. Transfer the cooked onions to the bowl with the other vegetables.
In a heavy medium saucepan, combine the water, apple cider vinegar, thyme sprigs, oregano sprigs, bay leaves, allspice berries, cloves, cinnamon stick, salt, black peppercorns, and sliced garlic cloves. Bring the mixture to a boil over medium-high heat, stirring occasionally until the salt dissolves completely, about 5 minutes.
Carefully pour the hot spiced vinegar brine over the shrimp and vegetable mixture in the glass bowl. Stir everything together until well combined. Let the mixture stand at room temperature for 2 hours to allow the flavors to develop.
Cover the bowl and refrigerate for at least 2 hours, and up to 1 day, stirring occasionally to ensure even marinating. The longer it chills, the more developed the flavors will become.
To serve, arrange approximately 4 shrimp and a portion of the marinated vegetables on each plate. Garnish with fresh herb sprigs if desired.
