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Caraway Pickled Shrimp
1 lb (about 15 pieces) Planet Shrimp, peeled and deveined
5 cloves garlic, crushed
1 tsp chilli flakes
4 bay leaves
2 tsp caraway seeds
¼ cup apple cider vinegar
¼ cup lemon juice
1 cup cold pressed oil
3 tablespoons kosher salt
1 tablespoon pink peppercorns
1 large bowl ice water
Fill a medium pot with water and bring to a boil. Add salt.
Add shrimp to salted water and cook until shrimp are pink, about 2-3 minutes.
Drain and add shrimp to ice water to cool down immediately. Once cool, remove shrimp from ice bath.
In a small pot, bring vinegar, garlic, and spices to a slow simmer. Let simmer for 3-5 minutes, until the liquid becomes aromatic. Remove from heat and let cool.
Combine spiced vinegar, lemon juice and oil. Add shrimp to mixture and let marinate for 1 day in a sealed container.
Pickled shrimp will keep for up to 2 week in a sealed container in the fridge.
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