Classic Pickled Shrimp

Servings: 4

Prep: 10 minutes

Total: 30 minutes

Ingredients

for the shrimp:

1000ml white vinegar

430 grams granulated sugar

40 grams kosher salt

6 grams chile flakes

5 grams black mustard seeds

5 grams whole fennel seeds

2 garlic cloves

2 whole cloves

1 sprig fresh thyme

1/2 yellow onion, diced

12 jumbo shrimp, head and shell on (about 450 grams)

for the remoulade sauce:

2 cups aioli

1 cup creole mustard

1/2 cup ketchup

1/4 cup prepared horseradish

2 tablespoons hot sauce

1/2 tablespoon celery salt

2 ribs celery, minced

kosher salt to taste

Directions

1. Pickle the shrimp: In a large saucepan, combine the vinegar, sugar, salt, chile flakes, mustard seeds, fennel seeds, garlic, cloves, thyme, onion, and 2 cups water over medium-high heat. Bring to a boil, then reduce the heat to maintain a simmer and cook for 10 minutes. Strain through a fine mesh sieve set over a bowl into a clean saucepan. Bring the sauce back to a simmer and add the shrimp. Cook for 1 minute, then remove from the heat. Let the shrimp stand for 5 minutes, then add ice to the liquid and cool. Peel and devein the shrimp before serving.

2. Make the remoulade: Combine the aioli, mustard, ketchup, horseradish, hot sauce, celery salt, celery, and salt and serve alongside the pickled shrimp.