msc_ecolabel

Pickled cold water shrimp with roasted garlic aioli

Prep time 10 mins
Cooking Time 10 mins
Serves 8
charlotte langley

Recipe By

Charlotte Langley Chef Charlotte is an ambassador for MSC Canada.

Prawn
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
1. Thaw the shrimp 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 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. 

Ingredients

Method

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
1. Thaw the shrimp 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 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. 
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