Every small choice we make as individuals has a big impact. Choosing sustainable blue foods supports not only a healthy planet but also the livelihoods of the people responsible for taking care of those fisheries and the communities around them..
Prep time
10 mins
Cooking Time
10 mins
Serves
8
Ingredients
Ingredients
2 lbs MSC certified frozen, peeled and cooked cold water shrimp (prawns)
Pickling liquid
500 ml rice vinegar
200 ml mirin
1/4 cup of sugar
2 tbsp salt
1 tbsp mustard seeds
1 tbsp coriander seeds
1-2 pieces of cloves
2 bay leaves
Roasted garlic aioli
3 cloves of roasted garlic
2 egg yolks
2 tbsp Dijon mustard
2 tbsp fresh lemon juice
2 tsp red wine vinegar
1/2 tsp Worcestershire sauce
1/2 tsp Tabasco
1/2 tsp salt
1/2 cup olive oil
1/2 cup canola oil
Pickling liquid
500 ml rice vinegar
200 ml mirin
1/4 cup of sugar
2 tbsp salt
1 tbsp mustard seeds
1 tbsp coriander seeds
1-2 pieces of cloves
2 bay leaves
Roasted garlic aioli
3 cloves of roasted garlic
2 egg yolks
2 tbsp Dijon mustard
2 tbsp fresh lemon juice
2 tsp red wine vinegar
1/2 tsp Worcestershire sauce
1/2 tsp Tabasco
1/2 tsp salt
1/2 cup olive oil
1/2 cup canola oil
Method
Method
1. Thaw the shrimp (prawns) in the fridge overnight and pat dry.
2. In a medium to large pot on low heat combine all the ingredients and stir until sugar and salt are just dissolved. Do not let boil.
3. Pour the warm liquid over shrimp (prawns) and let sit for at least 30 minutes at room temperature.
Transfer to the fridge to sit and pickle for 4-6 hours.
Garlic aioli
1. Place yolks, garlic, Dijon, lemon juice and vinegar in a blender or food processor. Blend and slowly drizzle in canola and olive oil until the aioli comes together. Season with the Tabasco, Worcestershire and salt.
2. To serve, drain the shrimp from the pickling liquid and serve alongside the roasted garlic aioli with crackers or crostini if desired. Garnish with lemon wedges.
2. In a medium to large pot on low heat combine all the ingredients and stir until sugar and salt are just dissolved. Do not let boil.
3. Pour the warm liquid over shrimp (prawns) and let sit for at least 30 minutes at room temperature.
Transfer to the fridge to sit and pickle for 4-6 hours.
Garlic aioli
1. Place yolks, garlic, Dijon, lemon juice and vinegar in a blender or food processor. Blend and slowly drizzle in canola and olive oil until the aioli comes together. Season with the Tabasco, Worcestershire and salt.
2. To serve, drain the shrimp from the pickling liquid and serve alongside the roasted garlic aioli with crackers or crostini if desired. Garnish with lemon wedges.