Serves 10
40 min
Pickled Shrimp and Cucumber Spears
Recipe GLPR51d85e6b6db77b
Succulent shrimp and crisp cucumber spears are brined in a tangy, aromatic pickling liquid infused with garlic, bay leaves, lemon, and dried red chiles. This chilled appetizer offers bright, clean flavors and makes an impressive starter for any occasion. The shrimp are blanched just until tender, then quickly cooled and combined with the vegetables in the pickling brine to develop complexity over time.
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Ingredients
5 cups water
12 large garlic cloves, thinly sliced
8 bay leaves
8 strips Eight 3-inch strips of lemon zest
6 to 8 small dried red chiles
3 tablespoons kosher salt
1/2 cup fresh lemon juice
1/4 cup sugar
3 pounds medium shrimp, shelled and deveined
1 1/2 pounds unwaxed kirby or Japanese cucumbers, cut into 3/4-inch-wide spears
Directions
Pour the water into a large pot and bring to a rolling boil over high heat. Add the sliced garlic, bay leaves, lemon zest strips, dried red chiles, salt, lemon juice, and sugar. Stir well to dissolve the salt and sugar completely. Let the mixture boil for 2 minutes to allow the flavors to infuse.
Remove the pot from the heat and let the pickling liquid cool to room temperature, about 20 minutes. This allows the flavors to meld without cooking the shrimp beyond their intended tenderness.
Bring a separate large pot of salted water to a boil. Add the shelled and deveined shrimp and cook just until they turn opaque and are firm to the touch, about 2 to 3 minutes. Do not overcook—shrimp continue to cook slightly after being removed from heat. The internal temperature should reach 145°F for food safety.
Using a slotted spoon, transfer the cooked shrimp to an ice bath (a bowl filled with ice and cold water) to stop the cooking process immediately. Let them chill for 2 to 3 minutes until completely cool, then drain well.
Prepare the cucumber spears by cutting unwaxed kirby or Japanese cucumbers lengthwise into thin spears about 3/4 inch wide. Cut each spear to a uniform length for even pickling.
In a clean, large glass jar or container, combine the chilled shrimp and cucumber spears. Pour the cooled pickling liquid over them, making sure all shrimp and cucumbers are fully submerged. If needed, add a little more water to cover completely.
Cover the container and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to fully develop and for the shrimp and cucumbers to absorb the pickling brine. The longer they sit, the more flavorful they become.
To serve, use a slotted spoon to remove the shrimp and cucumber spears from the brine. Arrange on a serving platter, optionally drizzling with a small amount of the pickling liquid. Serve chilled as an appetizer.
