JALAPEÑO PICKLED SHRIMP and VEGETABLES

Jalapeño-Pickled Shrimp and Vegetables

Active Time

30 MIN

Total Time

4 HR 30 MIN

Yield

Serves : Makes 1 pound

Ingredients

• 3 cups water 1 cup red wine vinegar 1/2 cup diced carrot 1/2 cup diced trimmed shiitake mushrooms 1/2 cup diced turnip 1 jalapeño, thinly sliced crosswise 2 tablespoons sugar 1 tablespoon kosher salt 1 tablespoon dried oregano 1 teaspoon ground fennel 1 teaspoon crushed red pepper 1 teaspoon black pepper

SHRIMP

• 8 cups water 1 lemon, halved 5 bay leaves 1 tablespoon kosher salt 2 teaspoons cayenne 1 pound shell-on large shrimp

Step 1    Make the pickle

In a medium saucepan, combine all of the ingredients and bring just to a boil, stirring to dissolve the sugar and salt. Transfer the pickling mixture to a large bowl and let cool completely.

Step 2    Meanwhile, prepare the shrimp

Wipe out the saucepan. Add all of the ingredients except the shrimp and bring to a boil for
2 minutes. Add the shrimp and cook over moderately high heat until just white throughout, 2 to 3 minutes. Drain and transfer the shrimp to an ice bath to cool. Add the shrimp to the pickle, cover and refrigerate for 4 to 5 hours. Drain and peel the shrimp and serve with the pickled vegetables.

REMOULADE 

Remoulade:

• 1/2 jalapeno pepper, stemmed, seeded and finely chopped
• 1 tablespoon fresh cilantro, finely chopped
• 3 green onions, thinly sliced
• 1 cup mayonnaise
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 teaspoons red wine vinegar
• Juice of 1 lime

Just mix it up.