This can be an appetizer or a main course.
- 1 medium carrot cut into thin rounds
- 1 medium bulb fennel thinly sliced
- 1 medium zucchini cut into half moons
- 3 teaspoons kosher salt divided, plus more for blanching
- 1 red onion julienned
- 1 red bell pepper julienned
- 5 cloves garlic thinly sliced
- 2 teaspoons whole coriander
- 2 teaspoons cumin seeds
- 1 teaspoon caraway seed
- 1 teaspoon fennel seed
- 1 cup olive oil divided
- 1 cup white wine
- 1 cup white wine vinegar
- 2 tablespoons thyme leaves
- 2 pounds shrimp peeled, deveined, tails removed
- 2 tablespoons flat-leaf parsley chopped
- Blanch vegetables: In a large pot of boiling, salted water, blanch carrots, fennel and zucchini until firm-tender, 1 minute. Use a slotted spoon to remove vegetables and plunge directly into an ice-water bath. Remove and dry on paper towels. In a medium bowl, toss blanched vegetables with 1 teaspoon salt. Chill in refrigerator until you are ready to assemble dish.
- Make pickled vegetables: In a saute pan over medium-low heat, heat 1/2 olive oil and sweat the onion, pepper, garlic, spices and 1 teaspoon salt until soft, about 10 minutes. Stir in wine, vinegar and thyme. Remove from heat and let stand 15 minutes.
- Meanwhile, bring salted water to a boil in a large pot, then turn off heat. Stir in shrimp and let cook until firm but still slightly translucent in the center, 1-2 minutes depending on size of shrimp. Place cooked shrimp in a nonreactive dish and sprinkle with remaining 1 teaspoon salt. Then pour pickled vegetable mixture over shrimp.
- Cover with plastic wrap and refrigerate at least 4 hours or overnight. Before serving, stir in blanched vegetables and remaining 1/2 cup olive oil. Adjust seasoning, adding more salt and vinegar if needed. Garnish with parsley.
Amount Per Serving
Fat: 38 g
Cholesterol: 191 mg
Sodium: 1825 mg
Carbohydrate: 10 g
Fiber: 3 g
Protein: 22 g
Average Member Rating
(0 / 5)
0 people rated this recipe