Serves 4
55 min
Quick-Pickled Shrimp
Recipe GLPR562de5aab95d01
Tender shrimp cooked briefly and marinated in a bright, tangy mixture of fresh lemon juice, apple cider vinegar, and olive oil with sliced fennel, onion, garlic, and chile. This elegant starter is served chilled on toasted bread with mayonnaise. The shrimp absorb the pickling flavors as they sit, creating a vibrant, restaurant-quality dish that can be made ahead.
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Ingredients
1 pound shell-on medium shrimp
kosher salt
1/2 medium fennel bulb, thinly sliced
1/2 medium onion, thinly sliced
2 garlic cloves, thinly sliced
1/2 Fresno chile or red jalapeño, thinly sliced and seeded
1/2 cup fresh lemon juice
1/4 cup apple cider vinegar
1/4 cup extra-virgin olive oil
2 tablespoons fennel fronds
freshly ground black pepper
1/2 loaf ciabatta or country-style bread, sliced 1/2 inch thick and toasted
mayonnaise
Directions
Bring a large pot of water to a boil and season generously with kosher salt. Add the shrimp and cook for approximately 2 minutes, until the flesh becomes opaque and the shrimp are just cooked through internally. Drain the shrimp in a colander, then transfer to a bowl of ice water and allow to cool completely. Once cooled, peel the shrimp and remove the dark vein along the back, leaving the tail intact if desired.
In a medium bowl, combine the cooked shrimp with the thinly sliced fennel bulb, onion, garlic, and chile. Pour in the fresh lemon juice and apple cider vinegar, then drizzle with the extra-virgin olive oil. Add the fennel fronds and toss everything gently to distribute the ingredients evenly. Season to taste with kosher salt and freshly ground black pepper.
Allow the shrimp mixture to sit at room temperature, stirring gently every few minutes, for at least 20 minutes. This resting time allows the shrimp to absorb the bright, acidic flavors of the pickling liquid. The dish develops more flavor as it sits.
To serve, arrange the toasted bread slices on a serving platter or individual plates. Top each slice with a generous portion of the pickled shrimp and pickling liquid, then add a dollop of mayonnaise if desired. Serve immediately while the toast is still warm.
For advance preparation, transfer the pickled shrimp to a covered container and refrigerate for up to 2 days. The shrimp will continue to develop deeper flavor as they chill. Bring to room temperature or serve chilled, and toast the bread fresh just before serving.
