Quick Fennel Pickled Shrimp (submitted by CSA Member Eva Hericks-Barres. She made this for us one market day and it was DELICIOUS!) |
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(1) Cook shrimp in a large pot of boiling, salted water until they turn bright pink/just opaque at the center (ca. 2 minutes). Drain, then rinse under cold running water to cool. Peel and devein (this is the annoying part, but peeled shrimp don’t cook as well!) – tails can be on or off according to personal preference (2) Combine shrimp, fennel bulb, onion, garlic, chile, lemon juice, vinegar, oil, and fennel fronds in a medium bowl. Season with salt and pepper and toss to combine. Let sit, tossing occasionally, at least 20 minutes.
NOTE: Serve wtih fresh bread such as ciabatta, sourdough or baguette. |