This is not your average shrimp. In fact, it’s not your average pickle. It is, however, a bright and briny, marinated shrimp recipe with a kick. It’s time for that oh-so-predictable shrimp ring to take a back seat to this: It’s a blow-your-tastebuds away, downright splendid recipe. It’s easy to make and once you have the method down, you can switch up flavour combinations. Perfect for entertaining!
Makes 3 500ml mason jars
For the shrimp
900 grams (2 lbs ) raw, shell on jumbo shrimp (21-30 count)
1/2 lemon
3 bay leaves
2 tsp salt
Marinade
1 lemon
1/2 cup seasoned rice vinegar
1/4 cup lemon juice, freshly squeezed
1/2 cup canola oil
1/4 cup extra-virgin olive oil
2 tbsp white wine vinegar
1 tbsp tomato paste
2 tbsp granulated sugar
1 1/2 tsp salt
2 shallots, peeled and sliced
2 cloves of garlic, peeled and sliced
1 jalapeno, sliced into thin rings
3 bay leaves
4 allspice berries
1 tsp coriander
3 thyme sprigs
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Bring 10 cups of water to a boil in a large pot. Squeeze the juice from one half of the lemon into the water. Add the squeezed lemon peel to the pot along with the bay leaves and salt. Add the shrimp and stir. Cook the shrimp for 3-4 minutes until they are firm and just cooked through. Drain and cool.
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In a large pourable liquid measuring cup, combine the rice vinegar, lemon juice, oils, white wine vinegar, tomato paste, sugar and salt. Whisk until tomato paste and sugar dissolve. Set aside.
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Peel the shrimp and discard the shells.
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Place shrimp into a large bowl and add the other half of the lemon, thinly sliced into rounds, along with shallots, garlic, jalapeno, bay leaves, allspice, coriander and thyme. Toss gently with your hands.
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Place 3 clean, widemouth mason jars on a counter. Fill jars evenly with shrimp mixture, making sure each jar gets equal amounts of all the flavour agents (garlic, shallots, coriander, thyme, etc). Push the shrimp well into the jar.
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Pour marinade into each jar, dividing the liquid evenly. The liquid does not have to completely cover the shrimp. Screw the lid tightly on to each jar and place in the fridge for a minimum of 24 hours, and up to 7 days. Every so often, gently turn the jars back and forth to redistribute the liquid and flavours.
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When ready to serve, drain the liquid and arrange the shrimp on a platter. Serve with a loaf of crusty bread.
