Pickled Shrimp and Celery

Pickled Shrimp and Celery
Staff Writer

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
  • thick slices fresh ginger
  • black peppercorns
  • juniper berries
  • cinnamon stick

For the shrimp and celery

  • whole celery hearts, some leaves reserved for garnish
  • 1  Cup  white wine
  • black peppercorns
  • 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. 

Nutritional Facts

Total Fat
3g
4%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
5mg
2%
Carbohydrate, by difference
17g
13%
Protein
3g
7%
Calcium, Ca
10mg
1%
Choline, total
8mg
2%
Fiber, total dietary
2g
8%
Fluoride, F
101µg
3%
Folate, total
4µg
1%
Magnesium, Mg
20mg
6%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
64mg
9%
Selenium, Se
3µg
5%
Sodium, Na
14mg
1%
Water
62g
2%

Pickle Shopping Tip

Look for glass jars with metal lids (preferably Mason jars). They are more easily sanitized than plastic containers.

Pickle Cooking Tip

When pickling foods, invert the jar for about 5 minutes after sealing it to ensure a tight seal.