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Prep Time: 40 Minutes Cook Time: 480 Minutes |
Ready In: 520 Minutes Servings: 6 |
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Offer this garlicky salad as a main dish option, or as a side dish. Be careful not to overcook the shrimp so they wont become tough as they marinate. Cooking time includes marinating time. Ingredients:
3 lbs large shrimp, unpeeled |
3 quarts water |
1 cup julienne-cut yellow bell pepper |
1 cup thinly sliced fennel bulb |
2/3 cup thinly sliced shallot |
3 garlic cloves, thinly sliced |
1 teaspoon grated lemon rind |
1/2 cup fresh lemon juice |
1 teaspoon kosher salt |
1 teaspoon mustard seeds |
1 teaspoon fennel seed |
1/2 teaspoon sugar |
1/2 teaspoon crushed red pepper flakes |
1/3 cup extra-virgin olive oil |
4 bay leaves |
Directions:
1. Peel and devein shrimp, leaving tails intact, and discard shells.
2. Bring water to a boil, and add shrimp, cook 3 minutes, or until shrimp turn pink.
3. Drain and rinse with cold water.
4. Place shrimp in a large bowl, and add bell pepper, fennel, shallots, and garlic, and toss to combine.
5. Combine lemon rind, and the next 6 ingredients (through pepper) in a medium bowl, stirring with a whisk.
6. Gradually add oil, stirring constantly with a whisk.
7. Stir in bay leaves.
8. Combine oil mixtureand shrimp mixture in a large zip-loc plastic bag, toss well to coat.
9. Seal and marinate 8-24 hours, turning bag occasionally.
10. Discard bay leaves.
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