Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Pickled Shrimp and Celery Recipe
Nov 14, 2012 @ 11:01 AM
Posted by
Daily Value: 6%
Servings: 4
Low-Fat
Low-Fat-Abs
Posted by
Nutrition
Cal/Serving: 119Daily Value: 6%
Servings: 4
Low-Fat
Low-Fat-Abs
| Fat | 1g | 1% |
| Saturated | 0g | 0% |
| Trans | 0g | 0% |
| Carbs | 25g | 8% |
| Fiber | 1g | 6% |
| Sugars | 15g | 0% |
| Protein | 6g | 13% |
| Cholesterol | 53mg | 18% |
| Sodium | 656mg | 27% |
| Calcium | 60mg | 6% |
| Magnesium | 23mg | 6% |
| Potassium | 206mg | 6% |
| Iron | 1mg | 4% |
| Zinc | 1mg | 4% |
| Vitamin A | 314IU | 6% |
| Vitamin C | 2mg | 3% |
| Thiamin (B1) | 0mg | 1% |
| Riboflavin (B2) | 0mg | 2% |
| Niacin (B3) | 1mg | 5% |
| Vitamin B6 | 0mg | 7% |
| Folic Acid (B9) | 23µg | 6% |
| Vitamin B12 | 0µg | 8% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 3% |
| Vitamin K | 16µg | 20% |
| Fatty acids, total monounsaturated | 0g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Have a question about the nutrition data? Let us know.
Exclusive from The Daily Meal
Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...
Think all club sandwiches are created equal? Think again because this one is a keeper. No...
Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...
Popular Recipes
Christopher Hirsheimer
We prefer first to poach the shrimp, then to peel and devein them. That way they maintain their shape rather than curling and flaring into a "butterfly."
INGREDIENTS
For the pickling brine:
- 1/2 cup rice wine vinegar
- 1/2 cup mirin
- 2 tablespoons sugar
- 2 thick slices fresh ginger
- 5 black peppercorns
- 5 juniper berries
- 1 cinnamon stick
For the shrimp and celery:
- 2 whole celery hearts, some leaves reserved for garnish
- 1 cup white wine
- 8 black peppercorns
- 2 bay leaves
- Salt
- 24-32 medium unpeeled shrimp
- Really good extra-virgin olive oil
- Pepper
- 2 tablespoons chopped fresh chives
DIRECTIONS
For the pickling brine:
Put the rice wine vinegar, mirin, ginger, perppercorns, juniper berries, and cinnamon stick, along with 1 cup of water, in a pot and cook over medium heat, sitrring from time to time, until the sugar is dissolved. Pour the brine into a wide, shallow dish. This brine can be made up to 1 week in advance. Keep refrigerated.
For the shrimp and celery:
Remove any large ribs of celery from the hearts. Keep the hearts whole and put them into a large pot with the wine, peppercorns, bay leaves, and a generous pinch of salt. Add just enough water to cover the celery. Cover and simmer over medium heat until the celery is crisp-tender when pierced with a paring knife, 25-30 minutes. Transfer the celery to a cutting board. Cut the hearts lengthwise into ½-inch pieces and add them to the pickling brine.
Using the same pot and liquid in which you cooked the celery, poach the shrimp until just cooked, about 3 minutes. Drain the shrimp in a colander. Peel and devein the shrimp and put in a bowl. Pour the celery and pickling brine over the shrimp. Make sure everything is submerged. If there isn't enough brine to cover everything completely, just give the celery and shrimp a turn every now and then. Cover with plastic wrap, refrigerate, and allow the shrimp and celery to "pickle" for about an hour.
Use a slotted spoon to transfer the shrimp and celery to plates. Drizzle with olive oil, season with salt and pepper, and garnish with celery leaves and chopped chives. Serve cold.
Recipe Details
Servings: 4
