새우 피클 Pickled Shrimp

새우 피클 Pickled Shrimp

INGREDIENTS

1 stalk celery, cut into 2-inch lengths

1 red onion, thinly sliced

1 lemon, sliced into very thin rounds

Salt, to taste

4 cups water

1 pound (12-20 count) raw shrimp, peeled and deveined with tails intact

1/2 bulb fresh fennel

1/2 cup cider vinegar

1/2 cup olive oil, or more if needed

1 teaspoon crushed red pepper

Few sprigs fresh thyme

1 clove garlic, halved

2 tablespoons capers and their juices

2 teaspoons mustard seed

Special equipment:

1-quart canning jar or crock, or any combination of smaller jars equaling 1 quart

METHOD

1 Cook the shrimp: In a large saucepan, combine the celery, half the red onion, half the lemon slices, a large pinch of salt, and the water. Bring to a boil, cover and reduce the heat to low, and simmer for 5 minutes. Add then shrimp, and then immediately remove the pan from heat and cover again. Set aside for 5 minutes, or until the shrimp are pink.

2 Prepare the fennel: Trim the fronds from the fennel (save a handful). Cut the bulb in half again through the root. Set the pieces cut sides down and slice the fennel as thinly as possible.

3 Pack the shrimp into a jar: In a 1-quart canning jar or crock, layer the shrimp, remaining lemon slices, remaining red onion, sliced fennel and a few fennel fronds, thyme sprigs, garlic, capers, and mustard seed.

4 Pour in the vinegar and oil. Combine the vinegar and oil in a measuring cup; it's fine if they separate. Pour the vinegar and oil into the jar to cover the shrimp. If the liquid doesn’t quite cover the shrimp, add more olive oil.

5 Cure the shrimp: Cover the jar tightly and refrigerate for at least 1 day or for up to 3 days.

6 To serve the shrimp: Carefully spoon the mixture into a big bowl and serve with toothpicks or in individual stemmed glasses as an appetizer or first course.

https://www.simplyrecipes.com/recipes/pickled_shrimp