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  • Asian Style Pickled Shrimp

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    Asian Style Pickled Shrimp
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • If you'd like to serve a sauce alongside, strain 1/4 c. of the cooled pickling liquid, and whisk it with 1 c. of mayonnaise. For ease, the shrimp are left unpeeled, if you peel them before cooking, leave the tails on.
    • 2 1/4 c. water
    • 3 Tbsp. rice vinegar
    • 2 Tbsp. chopped fresh lemongrass*
    • 1 1/2 Tbsp. pickling spice
    • 1 Tbsp. salt
    • 1 tsp whole black peppercorns
    • 2 lb uncooked medium shrimp, unpeeled, rinsed
    • 1/2 c. plus 2 Tbsp. minced fresh cilantro
    • 4 sm green onions, minced (about 1/2 c.)
    • 3 Tbsp. chopped pickled ginger,* 2 Tbsp. ginger brine reserved

    Directions

    1. Place first 6 ingredients in medium pot. Add in shrimp. Cover; bring to boil.
    2. Uncover and boil till shrimp are just cooked through, about 2 min. Remove from heat. Stir in 1/2 c. minced cilantro, green onions, pickled ginger, and ginger brine. Cold 1 hour. Refrigerateuncovered till cool, then cover and refrigerateat least 4 hrs and up to 1 day.
    3. Using slotted spoon, transfer shrimp to medium bowl. Sprinkle with remaining 2 Tbsp. cilantro.
    4. Serves 8
    5. *Available at Asian markets, specialty foods stores and some supermarkets.

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