Although this is a great appetizer we love it on butter
lettuce with a few slices of avocado, warm bread and a good crisp
sauvignon blanc!
1 Lemon, sliced
1-cup celery tops
½ cup crab boil
1 ½ Tbl. Kosher salt
½ tsp black pepper
2 ½ Lbs raw medium shrimp, peeled and deveined
2 medium white onions, sliced thin
12 bay leaves
1 ¾ cups canola oil
2 cups white vinegar
1 ½ Tbl. sea salt
1 Tbl. Crushed red chile
2 tsp. Pink peppercorn
1/3 cup capers, brine
¼ cup celery seeds
15 cloves garlic, cut in half
2 sprigs fresh thyme
8-10 pickled bird peppers or 2 pickled Jalapeno chiles, cut
in quarters lengthwise
5 dashes Tabasco sauce
1 tsp. White pepper
1 tsp. Black pepper
Fill a stockpot half way and add the lemon, celery, crab
boil, kosher salt and black pepper.
Bring to a rolling boil and then add the shrimp. Stir well and then remove from
heat. Allow shrimp to stew in the
hot liquid for 10 minutes and then remove shrimp and plunge in ice bath to stop
cooking. Drain the shrimp well. In
a glass bowl layer the shrimp, onion slices, and bay leaves. Emulsify the oil, vinegar and salt,
either with an electric hand whisk, or in the blender. Then stir in remaining ingredients. Pour over layered shrimp. Cover and refrigerate for 24 to 48
hours, stirring every 6 to 8 hours.
Serves 8 as an appetizer,
No comments:
Post a Comment