Servings: 4Prep: 10 minutesTotal: 30 minutesIngredientsfor the shrimp:1000ml white vinegar430 grams granulated sugar40 grams kosher salt6 grams chile flakes5 grams black mustard seeds5 grams whole fennel seeds2 garlic cloves2 whole cloves1 sprig fresh thyme1/2 yellow onion, diced12 jumbo shrimp, head and shell on (about 450 grams)for the remoulade sauce:2 cups aioli1 cup creole mustard1/2 cup ketchup1/4 cup prepared horseradish2 tablespoons hot sauce1/2 tablespoon celery salt2 ribs celery, mincedkosher salt to tasteDirections1. Pickle the shrimp: In a large saucepan, combine the vinegar, sugar, salt, chile flakes, mustard seeds, fennel seeds, garlic, cloves, thyme, onion, and 2 cups water over medium-high heat. Bring to a boil, then reduce the heat to maintain a simmer and cook for 10 minutes. Strain through a fine mesh sieve set over a bowl into a clean saucepan. Bring the sauce back to a simmer and add the shrimp. Cook for 1 minute, then remove from the heat. Let the shrimp stand for 5 minutes, then add ice to the liquid and cool. Peel and devein the shrimp before serving.2. Make the remoulade: Combine the aioli, mustard, ketchup, horseradish, hot sauce, celery salt, celery, and salt and serve alongside the pickled shrimp.
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