Photo by Bill Wisser

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2 quarts

  • 1 celery stalk
  • ½ cup sliced yellow onion
  • 3 bay leaves
  • ½ tablespoon fennel seeds
  • ½ teaspoon mustard seeds
  • 2 tablespoons kosher salt, divided
  • 1 pound raw rock shrimp
  • 1 cup extra-virgin olive oil
  • Juice of 3 lemons
  • 3-4 1-inch wide strips orange peel
  • ½ teaspoon fennel seed, ground
  • ½ teaspoon chili flakes
  • ½ teaspoon ground allspice
  • 2 pinches fennel pollen
  • 1 cup yellow onion, sliced thin
  • 1 cup shaved fennel
  • 2 bay leaves
  • 2 sprigs thyme
  • ½ teaspoon ground black pepper
  1. Fill large pot with 3 quarts water and set over high heat. Add celery, onion, bay leaves, fennel seeds, mustard seeds, and 1 tablespoon salt, and bring to boil.
  2. Drop in shrimp and cook for 30-45 seconds. Using a wok spider or slotted spoon, remove shrimp from liquid, place on a paper towel-lined platter, and let sit at room temperature to cool.
  3. To make marinade, combine olive oil, lemon juice, orange peels, ground fennel seed, chili flakes, ground allspice, fennel pollen, yellow onion, shaved fennel, bay leaves, thyme, 1 tablespoon salt, and pepper in large mixing bowl. Gently incorporate shrimp and pack into mason jars. Allow to pickle overnight. Will keep sealed in the refrigerator for 2-3 weeks.

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