A simple and unique make-ahead appetizer that adds zing to your celebration.
The shrimp look so amazing packed into a jar.
you might see the pink curls against the glass, with spices and herbs swirling around them.
Simply Recipes / Prerna Singh
Pickled shrimp is an easy, make-ahead appetizer that never fails to impress.
(The fennel gives the mix some crunch in addition to being pretty!)
Make-Ahead Pickled Shrimp
The pickling liquid is a combination of cider vinegar and olive oil.
Simply Recipes / Prerna Singh
When its party time, tip the contents into a bowlspices and alland hand out toothpicks.
Part of the fun is letting guests go fishing.
Texans sometimes add cilantro and lime to add that Southwestern flavor.
Simply Recipes / Prerna Singh
Jamaicans add Scotch bonnet peppers (cousins of the habanero) for that extra fire.
The way the shrimp are pickled in vinegar with lemon and spices echoes the wayescovitchis made.
Bring to a boil, cover, and reduce the heat to low.
Simply Recipes / Prerna Singh
Simmer for 5 minutes.
Add the shrimp, and immediately remove the pan from the heat and cover again.
Set aside for 5 minutes, or until the shrimp are pink.
Simply Recipes / Prerna Singh
Trim the fronds from the fennel (save a handful).
Cut the bulb in half again through the root.
(Discard the cooking liquid.)
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 doesnt quite cover the shrimp, add more olive oil to cover.
Seal the jar tightly and refrigerate for at least one day or up to three days.
Remove the jar from the refrigerator 30 minutes before you plan to serve the shrimp.
The olive oil may congeal in the refrigerator and will liquefy at room temperature.
Carefully spoon the mixture into a big bowl.
Serve with toothpicks on the side or in individual stemmed glasses as an appetizer or first course.
