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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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In Zesty Shrimp Salad, the brine is adapted to be more like a highly flavored marinade, making a tasty appetizer that's not too salty-and a favorite with party goers. Ingredients:
1 teaspoon black peppercorns |
1 tablespoon celery seeds |
1 tablespoon mustard seeds |
2 tablespoons sugar |
1 tablespoon kosher salt |
3/4 cup fresh lemon juice |
3/4 cup olive oil |
6 fresh thyme sprigs |
8 garlic cloves, thinly sliced |
4 bay leaves |
1 lemon, sliced |
2 pounds shrimp, peeled and deveined |
Directions:
1. Crush first 3 ingredients with a mortar and pestle (or place in a heavy-duty plastic bag, and crush with a meat tenderizer). Transfer to a large bowl; add sugar, kosher salt, and lemon juice, stirring until sugar and salt dissolve. Stir in oil and next 4 ingredients.
2. Cook shrimp in boiling water to cover 1 to 2 minutes or until pink. Drain; add to marinade, tossing to coat. Cover and chill 8 hours or overnight. Store 3 to 5 days in refrigerator, stirring occasionally. (The flavor gets more pronounced with time.)
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