Serenbe Style and Soul

with Marie Nygren



October 2013



Pickled Shrimp with Coriander and Fennel, Bibb Lettuce, and Duke’s Mayo

Written by , Posted in Recipes

Serves 6 as an appetizer, 6 shrimp per person
For the pickling liquid:
  • 3 fresh bay leaves
  • 3/4 cup lemon juice and the zest of one lemon
  • 3/4 cup lime juice and the zest of one lime
  • 1/2 cup orange juice
  • 4 cloves of garlic, shaved as thin as possible
  • 2 tablespoons extra virgin olive oil1 rib of celery, shaved as thin as possible
  • 1 small head of fennel, shaved as thin as possible, fronds reserved for garnishing
  • 1 small carrot, sliced as thin as possible
  • 1 cup apple cider vinegar
  • 1 teaspoon black peppercorns
  • 1 tablespoon fennel seed
  • 1 tablespoon fennel pollen
  • 1 jalapeño, seeded and shaved as thin as possible
  • 1 teaspoon turmeric
  • 1 teaspoon crushed red pepper
  • 2 tablespoons celery seeds
  • 2 tablespoons mustard seeds
  • 1 large Vidalia onion, shaved as thin as possible

Combine all ingredients and refrigerate overnight so flavors can meld.

To prepare the shrimp:
  • 40 shrimp (16-20 size)
  • 2 quarts vegetable stock
  • 2 cups white wine
  • 2 fresh bay leaves
  • 1 tablespoon crushed red pepper
  • 2 tablespoons salt

Bring the stock and the wine to a simmer. Add bay leaves, red pepper, and salt; simmer for 20 minutes. Add the shrimp and cook for 2 minutes. Remove from the broth and cool in the marinade under refrigeration overnight.

To finish:
  • 12 leaves of bibb lettuce, cleaned and dried
  • 4 tablespoons Duke’s Mayonnaise

Place some mayonnaise in the center of each bibb leaf. Add three shrimp per leaf. Serve with fresh coriander blossoms, leaves, and the fennel fronds.

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