Pickled Shrimp. An appetizer recipe that's just as pretty as it is delicious. Served with a spinach cream dip, this is a delicious and impressive appetizer. A Southern inspired recipe.
2poundslarge shrimp shelled and deveinedtails left on, 16 to 20 per pound
DIP
1cupheavy cream
1poundspinachstemmedwashed, dried and leaves coarsely chopped
1cupcrème fraîche
1tablespoonfresh lemon juice
Salt
leavesCilantrofor garnish
Instructions
In a large saucepan, combine the water, vinegar, sugar, garlic, jalapeños, bay leaves, crushed red pepper, salt, peppercorns and allspice berries and bring to a boil to dissolve the sugar. Add the shrimp and cook, stirring, for 1 minute. Transfer the shrimp and liquid to a large bowl and let cool to room temperature. If you can, accelerate this process by placing bowl out in the snow, or place in the freezer for about 15 minutes. Then cover and refrigerate for 8 to 10 hours.
In a large saucepan, boil the cream over high heat until reduced by half, about 3 minutes. Add the spinach and cook, stirring, until wilted, about 1 minute. Transfer the spinach mixture to a bowl and let cool. Stir in the crème fraîche and lemon juice and season with salt.
Using a slotted spoon, lift the shrimp and jalapeños from the marinade and arrange on a platter. Garnish with cilantro leaves and serve the spinach dip in a bowl alongside.