2 pounds large Gulf brown shrimp, peeled, deveined, tails left on
Your favorite good-quality crackers, broken into pieces
Salt and pepper
1 quart water
3 tablespoons kosher salt
½ cup lemon juice
¼ cup champagne vinegar
1½ cup extra virgin olive oil
3 dashes Tabasco
12 bay leaves
6 thyme sprigs
4 cloves garlic, crushed
1 teaspoon celery seed, toasted
1 teaspoon mustard seed, toasted
Pinch whole black peppercorns
Pinch chili flakes
1 cup hot water
½ cup champagne vinegar
¼ cup sugar
2 tablespoons salt
1 tablespoon mustard seed
1½ pounds picking cucumbers
½ pound cut into slices
½ pound peeled into ribbons,
and ½ pound peeled, halved, and seeded, then cut into half moons
- Allow shrimp to warm to room temperature.
- Combine poaching liquid ingredients in a small pot and bring to a simmer for 5 minutes.
- Poach shrimp in the liquid for 90 seconds, then drain in a colander and let cool.
- Combine all wet ingredients of pickling mix in a mixing bowl with bay leaves, thyme, and garlic.
- Add remaining spices to the mixing bowl, along with the shrimp.
- Cover and refrigerate for at least 1 hour (up to 6 hours).
- Combine all ingredients except cucumbers in a bowl with the hot water, making sure the sugar and salt is well dissolved.
- Add the ½ pound sliced cucumbers and toss, then cover and refrigerate for at least 1(up to 24 hours).
Note: Hold the cucumber ribbons and moons in a covered dish in the refrigerator.
- In a bowl combine all the cucumbers and season with salt and pepper.
- Mound the cucumbers on each plate, then place the broken crackers around and over the cucumbers.
- Top with the drained pickled shrimp.
- Drizzle each plate with 1 tablespoon pickling liquid from the shrimp.
- from Chef Erik Niel of Easy Bistro & Bar, Chattanooga, Tennessee