Would you ever think to name a restaurant based on your childhood nickname? Well Gabrielle “Prune” Hamilton did exactly that. She is chef-owner of Prune, the restaurant, which has been successful since its opening in 1999. The cookbook, Prune, was published in 2014.
I enjoyed reading the recipes in Prune; they all seem unique in some way. But one recipe that grabbed my attention, was pickled shrimp. This was definitely a new one for me.
When I serve a shrimp appetizer, I typically serve it marinated in a garlic-infused olive oil, an oil blended with herbs, or both!
Ms. Hamilton’s recipe has you cooking the raw shrimp in a spice and herb boil, followed by a 24-hour pickling. I just had to make it.
Pickled shrimp
Printable recipe below
2 pounds shrimp in shell
Boil
10 bay leaves
2 tablespoons mustard seeds
1 teaspoon allspice berries
1 teaspoon celery seeds
1 teaspoon cardamom pods
1 piece cinnamon stick
1 cup kosher salt
6 branches fresh thyme
1 unpeeled head of garlic
8 cups cold water
Pickle
1 cup paper-thin sliced lemons
1 cup paper-thin sliced red onion
1 cup thin-slivered garlic
1 cup inner celery leaves
3 tablespoons celery seeds
3 tablespoons yellow mustard seeds
12 fresh bay leaves
3 cups extra virgin olive oil
3 cups rice wine vinegar
1 cup freshly squeezed lemon juice
Salt, Pepper
Peel the shrimp, devein, and leave the tails on. Oops, I forgot to leave the tails on.
Combine the boil ingredients in a large stockpot with cold water and bring to a boil.
Add the shrimp and cook for just a minute or two until the flesh turns pink. You can pull one out and test if it’s finished before you pull out the whole batch.
Remove the shrimp with a spider. Ice down the shrimp to get them to stop cooking, but don’t let them soak in the melted ice after they are cooled or you will waterlog them and undo all that nice seasoning.
Combine all the pickle ingredients, rub the fresh bay leaves between your hands to open them up a bit, toss with the cooled shrimp, and marinate for 24 hours in the refrigerator. (I only had dried bay leaves.)
Let recover to almost room temperature before serving. To plate, place 4-5 shrimp and a little of all of the goodies, in a neat jumble, in a small, shallow bowl.
Note: The shrimp will continue to “cook” in the pickle marinade, so take care in the initial blanch to keep them rare; we don’t want to end up with mealy, over cooked shrimp after the pickling.
These shrimp were so good that you can almost see the number of shrimp dwindling as I photographed them!
These shrimp require some time and also a lot of good ingredients, so I recommend making 6-8 pounds of pickled shrimp. Then it’s definitely worth the effort and expense.
Gabrielle’s first book, Blood, Bones, and Butter, was published before her cookbook, in 2012.
It’s an award-winning memoir – the story of Gabrielle’s upbringing, her entrée into the culinary profession, and her reluctance to embrace her hard-earned skills and success in the kitchen. I could not put the book down once I started reading.
Pickled shrimp
2 pounds shrimp in shell
Boil
10 bay leaves
2 tablespoons mustard seeds
1 teaspoon allspice berries
1 teaspoon celery seeds
1 teaspoon cardamom pods
1 piece cinnamon stick
1 cup kosher salt
6 branches fresh thyme
1 unpeeled head of garlic
8 cups cold water
Pickle
1 cup paper-thin sliced lemons
1 cup paper-thin sliced red onion
1 cup thin-slivered garlic
1 cup inner celery leaves
3 tablespoons celery seeds
3 tablespoons yellow mustard seeds
12 fresh bay leaves
3 cups extra virgin olive oil
3 cups rice wine vinegar
1 cup freshly squeezed lemon juice
Salt, Pepper
Peel the shrimp, devein, and leave the tails on.
Combine the boil ingredients in a large stockpot with cold water and bring to a boil.
Add the shrimp and cook for just a minute or two until the flesh turns pink. You can pull one out and test if it’s finished before you pull out the whole batch.
Remove the shrimp with a spider. Ice down the shrimp to get them to stop cooking, but don’t let them soak in the melted ice after they are cooled or you will waterlog them and undo all that nice seasoning.
Combine all the pickle ingredients, rub the fresh bay leaves between your hands to open them up a bit, toss with the cooled shrimp, and marinate for 24 hours in the refrigerator.
Let recover to almost room temperature before serving.
To plate, place 4-5 shrimp and a little of all of the goodies, in a neat jumble, in a small, shallow bowl.
Note: The shrimp will continue to “cook” in the pickle marinade, so take care in the initial blanch to keep them rare; we don’t want to end up with mealy, over cooked shrimp after the pickling.
