Marinated Shrimp
Appetizers • European
Description
This appetizer pairs well with champagne.
Ingredients
- Rice Vinegar for Sushi 25 fl oz
- Olive Oil 25 fl oz
- Lemon 3 pieces
- Meyer Lemon Juice 10 fl oz
- Garlic 2 heads
- Spanish onions 3 heads
- Fresh Bay Leaf 12 pieces
- Celery salt 0 oz
- Mustard Greens 5 oz
- Coarse Salt 0 oz
- Ground Black Pepper 0 oz
- Water 65 fl oz
- Bay leaf 8 pieces
- Ground Caraway 6 stems
- Paprika 0 fl oz
- Spices 0 oz
- Cardamom 0 oz
- Cinnamon 1 piece
- Shrimp 0 lbs
Step-by-Step Guide
Step 1
In a large pot, pour in the water and add the remaining salt, dried bay leaves, caraway sprigs, a head of garlic cut in half, paprika, mustard seeds, celery seeds, spices, cardamom, and cinnamon. Bring to a boil over high heat and cook for 5 minutes. Add the shrimp and cook until the shells turn pink, about 2 minutes. Transfer the shrimp to a colander. Let drain.
Step 2
Fill a large dish with ice cubes and quickly layer the shrimp on top. Leave for 5 minutes. Carefully peel the shrimp, leaving the tails intact. Place the peeled shrimp into the marinade and mix well. Cover and refrigerate for 3-6 hours.
Step 3
Remove the shrimp from the marinade and arrange on a plate. Serve with crusty bread.
Step 4
For the marinade, thinly slice the lemons and red onion. In a large bowl, mix the rice vinegar, olive oil, lemon juice, sliced lemons, sliced onion, finely chopped head of garlic, fresh bay leaves, 3 tablespoons of celery seeds, 3 tablespoons of mustard seeds, 2 teaspoons of salt, and black pepper. Stir until the salt dissolves.
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