Pickled Shrimp With Red Quinoa And Couscous Salad
Yields: 4-6 Servings
  • 2 teaspoons Creole seasoning
  • 1½ teaspoons kosher salt, divided
  • 1½ pounds peeled and deveined fresh shrimp (tails left on)
  • ¾ cup white wine vinegar
  • ½ cup extra-virgin olive oil
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon mustard seeds
  • 1 teaspoon sugar
  • ½ teaspoon crushed red pepper
  • ½ fennel bulb, thinly sliced
  • 2 shallots, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 lemons, sliced and seeded
  • ¼ cup loosely packed fresh dill
  • Red Quinoa and Couscous Salad (recipe follows)
  • Garnish: fennel fronds
  1. Fill a large bowl with ice and water to create an ice bath. Set aside.
  2. Fill a large Dutch oven or stockpot halfway full with water. Add Creole seasoning and 1 teaspoon salt, and bring to a boil over medium-high heat. Add shrimp; cook until just pink, 2 to 3 minutes. Drain shrimp. Immediately transfer to ice water bath to stop the cooking process. Drain shrimp.
  3. In a medium bowl, whisk together vinegar, oil, peppercorns, mustard seeds, sugar, red pepper, and remaining ½ teaspoon salt. In a large resealable plastic bag, combine shrimp, fennel, shallot, garlic, lemon slices, dill, and vinegar mixture. Seal bag, and refrigerate for at least 8 hours, turning occasionally.
  4. Serve shrimp over a scoop of Red Quinoa and Couscous Salad. Garnish with fennel fronds, if desired.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/pickled-shrimp-with-red-quinoa-and-couscous-salad/