Asian-Style Pickled Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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If you’d like to serve a sauce alongside, strain 1/4 cup of the cooled pickling liquid, and whisk it with 1 cup of mayonnaise. For ease, the shrimp are left unpeeled; if you peel them before cooking, leave the tails on. Ingredients:
2 1/4 cups water |
3 tablespoons rice vinegar |
2 tablespoons minced fresh lemongrass |
1 1/2 tablespoons pickling spice |
1 tablespoon salt |
1 teaspoon whole black peppercorns |
2 pounds uncooked medium shrimp, unpeeled, rinsed |
1/2 cup plus 2 tablespoons chopped fresh cilantro |
4 small green onions, chopped (about 1/2 cup) |
3 tablespoons minced pickled ginger,* 2 tablespoons ginger brine reserved |
Directions:
1. Place first 6 ingredients in medium pot. Add shrimp. Cover; bring to boil. Uncover and boil until shrimp are just cooked through, about 2 minutes. Remove from heat. Stir in 1/2 cup chopped cilantro, green onions, pickled ginger, and ginger brine. Cool 1 hour. Chill uncovered until cold, then cover and chill at least 4 hours and up to 1 day.
2. Using slotted spoon, transfer shrimp to medium bowl. Sprinkle with remaining 2 tablespoons cilantro.
3. *Available at Asian markets, specialty foods stores and some supermarkets.
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