Marinated Shrimp

Appetizers | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

This appetizer pairs well with champagne.

Ingredients

Rice Vinegar for Sushi - 24 fl oz
Olive Oil - 24 fl oz
Lemon - 3 pieces
Meyer Lemon Juice - 8 fl oz
Garlic - 2 heads
Spanish onions - 3 heads
Fresh Bay Leaf - 12 pieces
Celery salt - 2.1 oz
Mustard Greens - 2.6 oz
Coarse Salt - 1.1 oz
Ground Black Pepper - 0.2 oz
Water - 65 fl oz
Bay leaf - 8 pieces
Ground Caraway - 6 stems
Paprika - 2 fl oz
Spices - 0.5 oz
Cardamom - 0.2 oz
Cinnamon - 1 piece
Shrimp - 2 lbs

Step by Step guide

Step 1

In a large pot, pour in the water and add the remaining salt, dried bay leaves, caraway sprigs, a head of garlic cut in half, paprika, mustard seeds, celery seeds, spices, cardamom, and cinnamon. Bring to a boil over high heat and cook for 5 minutes. Add the shrimp and cook until the shells turn pink, about 2 minutes. Transfer the shrimp to a colander. Let drain.

Step 2

Fill a large dish with ice cubes and quickly layer the shrimp on top. Leave for 5 minutes. Carefully peel the shrimp, leaving the tails intact. Place the peeled shrimp into the marinade and mix well. Cover and refrigerate for 3-6 hours.

Step 3

Remove the shrimp from the marinade and arrange on a plate. Serve with crusty bread.

Step 4

For the marinade, thinly slice the lemons and red onion. In a large bowl, mix the rice vinegar, olive oil, lemon juice, sliced lemons, sliced onion, finely chopped head of garlic, fresh bay leaves, 3 tablespoons of celery seeds, 3 tablespoons of mustard seeds, 2 teaspoons of salt, and black pepper. Stir until the salt dissolves.