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Pickled Shrimp Salad

Recipes by Chef Steph

Chef Steph

Try this fresh and zesty appetizer at your next gathering!

ingredients

Pickled Shrimp Salad
  • 2 pounds - Peeled and deveined shrimp
  • 1 - Sweet onion
  • 2 - Cloves of thinly sliced garlic
  • 2 - Lemons
  • 1/2 cup - White wine vinegar
  • 1/4 cup - Extra virgin olive oil
  • 1/2 teaspoon - Coriander seeds
  • 1/2 teaspoon - Mustard seeds
  • 1/2 teaspoon - Red pepper flakes
  • 6 - Bay leaves
  • 2 tablespoons - Sliced fresh chives
  • 2 tablespoons - Chopped fresh flat leaf parsley
  • - Kosher salt
  • - Freshly ground black pepper
Prep time
5 minutes
Cook Time
7  minutes
Serves
2 to 12

Directions

  1. In a heavily salted pot of boiling water, boil the shrimp until just cooked through. Strain and shock in a bowl of ice water to stop the cooking.
  2. In a mortar and pestle or grinder, crush the celery seed, coriander, mustard seed, bay leaves and pepper flakes into a course grind.
  3. Mix all ingredients in a nonreactive bowl and season with salt and pepper.
  4. Let rest in the fridge for the flavors to meld, 4-6 hours would be best (you may have to adjust the seasoning again after resting). Stir every hour or so.
  5. Serve and enjoy.

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