Pickled Shrimp
8 servings
30 minutes
Marinated shrimp is a refined dish of European cuisine that delights with its vibrant flavors and aromas. Historically, this recipe originated in coastal regions where fresh seafood was used in various marinades. The tender meat of the shrimp is filled with depth of flavor thanks to the combination of rice vinegar, olive oil, citrus notes of lemon, and spicy accents of mustard, celery, and cardamom. The shrimp are served chilled, making them an ideal appetizer in warm weather. They pair wonderfully with crispy bread, complementing the spiciness and freshness of the marinade. This dish is perfect for festive tables and cozy family dinners, impressing with its balance of lightness and richness of flavors.
1
Pour water into a large pot and add the remaining salt, dried bay leaves, sprigs of cumin, a head of garlic cut in half lengthwise, paprika, mustard and 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.
- Water: 8 glasss
- Coarse salt: 30 g
- Bay leaf: 8 pieces
- Caraway: 6 stems
- Garlic: 2 heads
- Paprika: 0.3 glass
- Mustard seeds: 5 tablespoon
- Celery seeds: 4 tablespoons
- Spices: 1 tablespoon
- Cardamom pods: 5 g
- Cinnamon sticks: 1 piece
- Shrimp: 1 kg
2
Fill a large dish with ice cubes and quickly layer shrimp on top. Leave for 5 minutes. Carefully peel the shrimp, leaving the tails. Place the peeled shrimp in the marinade and mix well. Cover and refrigerate for 3-6 hours.
- Shrimp: 1 kg
3
Remove the shrimp from the marinade and place on a plate. Serve with crispy bread.
4
For the marinade, slice lemons and red onions very thinly. In a large bowl, mix rice vinegar, olive oil, lemon juice, sliced lemons, sliced onions, minced 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.
- Lemon: 3 pieces
- Red onion: 3 heads
- Rice vinegar: 3 glasss
- Olive oil: 3 glasss
- Lemon juice: 1 glass
- Garlic: 2 heads
- Fresh bay leaf: 12 pieces
- Celery seeds: 4 tablespoons
- Mustard seeds: 5 tablespoon
- Coarse salt: 30 g
- Ground black pepper: 1 teaspoon
