Ingredients

  • 4 large lemon juiced, zested
  • 2 tablespoons coriander seed finely ground
  • ¾ cup white wine vinegar
  • ¼ cup olive oil
  • ¼ cup water
  • ¼ cup sugar, caster
  • 2 tablespoons red pepper flakes
  • 3 ⅓ tablespoons kosher salt
  • ½ cup pickling spice
  • ¼ cup kosher salt
  • 4 lbs. shrimp shelled, deveined

Directions

1. Whisk together the lemon zest, juice, ground coriander, vinegar, oil, water, sugar, red pepper flakes and 2 1/2 teaspoons of kosher salt in a large bowl until sugar and salt are dissolved.
2. Bring a 3-4 quart pot of water to a boil with pickling spices and remaining tablespoon salt and cook shrimp 1 1/2 minutes, or until just cooked through and pink. Transfer with a slotted spoon to marinade, tossing to coat.
3. Cool shrimp slightly and transfer with marinade to a large sealable plastic bag. Marinate, chilled, turning bag occasionally, at least 8 hours.
4. Drain shrimp before serving.

Notes
Notes:Total time 8 1/2 hours.
Serving Ideas:Original serves 6-75g shrimp each.

Suggested Wine:Change servings from 30 to 24, rescale to 6.


Categories
Appetizer, coldShellfish
Keywords
Appetizer, coldShellfish
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