• Prep Time
    90 Mins
  • Cook Time
    0 Mins
  • Total Time
    90 Mins
  • The base number of servings for this recipe is 6
    OK

    Pickled Georgia Shrimp with Cumin-Coriander Broth

    Pickled shrimp is a Southern favorite and is usually made with steamed or boiled shrimp that has been pickled with a mix of vinegar, onions, traditional pickling spices or mustard seeds, and garlic. This Pickled Georgia Shrimp with Cumin-Coriander Broth version amps up the texture and crunch with a bit of heat, spice, citrus, and fresh vegetable salsa. Think of it as Southern pickled shrimp meets ceviche.


    Ingredients
    Shrimp
    2
    cups
    water
    1/4
    Spanish onion, roughly chopped
    *
    zest from 1/2 lemon
    1/2
    teaspoon
    whole black peppercorns
    1
    teaspoon
    kosher salt
    1
    jalapeño, trimmed and split
    3
    bay leaves
    1 1/2
    pounds
    extra-large (16/20) fresh Georgia shrimp, peeled and deveined
    Cumin-Coriander Broth
    1
    cup
    red-wine vinegar
    2
    cloves
    garlic, finely minced
    1 1/2
    teaspoons
    cumin seeds, toasted
    1 1/2
    teaspoons
    coriander seeds, toasted
    1
    tablespoon
    kosher salt
    1
    teaspoon
    freshly ground black pepper
    *
    juice of 2 lemons
    1
    tablespoon
    extra-virgin olive oil
    Salsa
    2
    stalks celery, cut into 1/4 inch dice
    1
    cucumber, peeled, sliced, seeds removed and cut into 1/4 inch dice
    1/4
    fennel bulb, cut into julienne
    1/4
    red onion, cut into 1/4 inch dice
    1/4
    red bell pepper, cut into 1/4 inch dice
    1/4
    yellow pepper, cut into 1/4 inch dice
    1
    jalapeño, seeds and membranes removed and cut into 1/4 inch dice
    *
    Juice of 1 lemon
    Directions
    To make shrimp, combine all ingredients except shrimp in large pot and bring to boil. Once boiling, add shrimp and continue boiling 2 to 3 minutes, just until shrimp are translucent. Remove shrimp and plunge into ice water bath. Using strainer or slotted spoon, remove shrimp from ice bath and refrigerate until ready to serve.
    To make broth, combine all ingredients except olive oil in high-speed blender and process until smooth. With machine running, slowly add olive oil until emulsified. Transfer broth to small container and refrigerate until ready to use.
    To make salsa, toss vegetables and lemon juice together in small bowl. Cover and refrigerate until ready to assemble and serve ceviche.
    To assemble ceviche, add salsa ingredients to cumin-coriander broth and stir to combine. Evenly portion shrimp among shallow serving bowls and spoon salsa and broth over top. Drizzle additional broth over top to taste. Garnish with cherry tomatoes, radishes, and fennel fronds or micro greens. Sprinkle with a little sea salt to finish.
    Reprinted With Permission From SOUTHERN HEAT: New Southern Cooking Latin Style

    The base number of servings for this recipe is 6
    OK

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