Grilled Kabocha Squash Salad with Maple Vinaigrette
Serves 8
Cooks in 1 hour and 0 minutes
recipe
Pickled Shrimp Salad
51
Serves: 10-14
Hands On Time:
Total Time:
Ingredients
2 lbs of peeled and deveined shrimp
1 sweet onion, thinly sliced
2 cloves of garlic, minced
2 lemons
1/2 cup white wine vinegar
1/4 cup of extra virgin olive oil
1/2 teaspoon of celery seed
1/2 teaspoon of coriander seeds
1/2 teaspoon of mustard seeds
1/2 teaspoon of red pepper flakes
6 bay leaves
2 tablespoons of sliced fresh chives
2 tablespoons of chopped fresh flatleaf parsley
Kosher Salt and freshly ground black pepper
Instructions
In a heavily salted pot of boiling water, boil the shrimp until just cooked through. Strain and shock in a bowl of ice water to stop the cooking. In a mortar and pestle or grinder, crush the celery seed, coriander, mustard seed, bay leaves and pepper flakes into a course grind. Mix all ingredients in a nonreactive bowl and season with salt and pepper. Let rest in the fridge for the flavors to meld, 4-6 hours would be best (you may have to adjust the seasoning again after resting). Stir every hour or so. Serve and enjoy.
About the recipe
This easy, set it and forget it shrimp dish is a lovely and fresh addition to any summer-time gathering or potluck.
