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
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
- Thaw the shrimp in the fridge overnight and pat dry.
- 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.
- Pour the warm liquid over shrimp 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
- 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.
- 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.