Queenie's: Pickled Shrimp Appetizer Pickling Liquid Ingredients 1 cup cider vinegar1 cup water cup sugar1 tablespoon kosher salt1 sprig fresh thyme1 bay leaf10 black pepper corns1 teaspoon each of coriander seeds, fennel seeds, mustard seeds and crushed red pepper. Pickling Liquid Procedure Combine all ingredients into a pot, and bring to a boil to melt ingredients. Then, allow the liquid to cool to room temperature. Once cooled, it can be stored in the refrigerator for up to a month. Strain off herbs and spices before using. Court Bouillon Ingredients 4 quarts water2 cups white wine3 tablespoons salt1 lemon, cut in halfHerbs to taste parsley, thyme, tarragon. These can be changed based on what is available. 16-20 shrimp, peeled and de-veined Court Bouillon Procedure Add all ingredients except the shrimp into a pot, and bring to boil. Simmer for about 10 minutes. Add your shrimp, and stir gently, so they separate and cook evenly. Poach the shrimp until just cooked through, about 3-6 minutes depending on the size of the shrimp. Remove the shrimp from the bouillon, and place in an ice bath to stop them from cooking. Once shrimp are cooled, pour pickling liquid over them, and allow them to set for approximately 45 minutes to 1 hour. Allowing them to set in the liquid too long will make them tough. Shaved Baby Vegetables Use what is available and in season. Wash and peel vegetables as needed. Shave with a mandolin, peeler or vegetable shaver. This recipe used tri-color baby carrots, chiogga pink beets, cherry tomatoes, cauliflower and English cucumber. Chop fresh herbs for garnish (thyme, parsley, tarragon, basil, chervil etc.) Plating When shrimp have pickled, place in a bowl with your shaved vegetables, pickling liquid and chopped fresh herbs, and mix to combine Arrange on plate/bowl/platter as desired. Top with a drizzle of pickling liquid, extra virgin olive oil, a squeeze of lemon, sea salt and black pepper.
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