Pickled Shrimp and Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Accompany this light main course with Buttery Rice Timbales. Ingredients:
3 large carrots, peeled, sliced into 1/4-inch-thick rounds |
1 10-ounce package frozen peas |
4 whole mild yellow chilies (such as yellow wax chilies) |
1/2 cup olive oil |
24 uncooked jumbo shrimp with shells |
8 garlic cloves, 4 crushed, 4 sliced |
2 large red onions, thinly sliced |
3/4 cup water |
1/2 cup apple cider vinegar |
2 fresh thyme sprigs |
2 fresh oregano sprigs |
2 small bay leaves |
4 whole allspice |
4 whole cloves |
1 1-inch piece cinnamon stick |
1 teaspoon salt |
1/2 teaspoon whole black peppercorns |
fresh herb sprigs (optional) |
Directions:
1. Cook carrots in medium saucepan of boiling salted water until just tender, about 7 minutes. Drain. Place carrots in large glass bowl; add peas and chilies.
2. Heat 1/4 cup olive oil in heavy large skillet over medium heat. Add shrimp and crushed garlic cloves; sauté until shrimp are just opaque in center, about 8 minutes. Discard garlic. Peel shrimp; add to glass bowl. Heat remaining 1/4 cup oil in same large skillet over medium-high heat. Add onions and sauté until translucent, about 8 minutes; add to bowl.
3. Combine 3/4 cup water, next 9 ingredients and sliced garlic in heavy medium saucepan. Bring to boil over medium-high heat, stirring until salt dissolves. Pour hot spice mixture over shrimp mixture and stir to blend well. Let stand 2 hours. Chill at least 2 hours and up to 1 day, stirring occasionally.
4. Arrange 4 shrimp and some vegetables on each plate. Garnish with fresh herb sprigs, if desired, and serve.
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