Pickled Gulf Shrimp with Arugula

Pickled Gulf Shrimp with Arugula

Edouardo Jordan

Edouardo Jordan

October 23rd, 2017

https://simplefeast.com/chefscatalog

Pickled Gulf Shrimp with Arugula

Serves 4
3 hours 15 minutes total time
15 minutes active time
Easy

Growing up, we had pickled everything. My grandmother had a pantry of pickles. As I’ve moved through my culinary journey I’ve thought, “hmm, how do I do that now?” So this is my take on it. I use gulf shrimp, which are large, meaty, and have a lot of bite to them.

Ingredients
Pickled Shrimp
1 pound large shrimp, preferably Gulf shrimp
1 ½ teaspoons extra-virgin olive oil
½ cup thinly sliced celery
1/4 cup thinly sliced onion
2 teaspoons Old Bay Seasoning
1/3 cup unseasoned rice wine vinegar
1/3 cup champagne or white wine vinegar
2 tablespoons granulated sugar
1 teaspoon kosher salt

Arugula
2 cups arugula
Extra-virgin olive oil
Kosher salt

Directions
To Pickle the Shrimp
Peel, devein and remove the tail shells from each shrimp.

Put the shrimp in a glass bowl.

Heat the oil in a medium sauté pan over medium heat. Add the celery and onion and cook until tender, about 7 minutes. Stir in the remaining pickled shrimp ingredients and bring to a boil. Lower to a simmer and cook for 5 minutes.

Pour over the shrimp, let it cool down, cover with plastic wrap and refrigerate for at least 3 hours or up to 2 weeks.

For the arugula
Dress the arugula lightly with olive oil and salt. Arrange the shrimp on top.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

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Ingredients

  • 1pound large shrimp, preferably Gulf shrimp
  • 1 ½ teaspoons extra-virgin olive oil
  • ½ cup thinly sliced celery
  • 1/4 cup thinly sliced onion
  • 2 teaspoons Old Bay Seasoning
  • 1/3 cup unseasoned rice wine vinegar
  • 1/3 cup champagne or white wine vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 2 cups arugula
  • Extra-virgin olive oil Kosher salt