Pickled Shrimp

71 Comments

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.

 

 

Beef Stock

29 Comments

Do you ever end up with a lot of beef bones? Maybe after de-boning a large roast? If you hate to waste food like I do, try this simple way to make beef stock using bones! It’s so simple, and yet a smart way to take advantage of leftover bones.

Preheat your oven to 450 degrees.

Start by putting all of your trimmed bones in a large roasting pan. Globs of trimmed fat are fine as well. Some people believe in salting and peppering the bones and bits, but I just leave mine plain. After you’ve collected the stock, you can taste and season. That way, you also don’t end up with too salty of a stock.

stock4

Roast the bones for 15 minutes, then turn down the oven to 375 degrees and continue roasting for another hour.

stock6

Remove the pan from the oven and place it over 1 or two burners on the stove. Let the pan cool for a while, then add some filtered water to it.

Turn on the heat until the broth just boils, then turn it down to a low simmer. You could add other ingredients at this point, and seasonings like bay leaves, but I like to just leave it alone and keep it simple. Bones and water. And some fat.

stock3

After about two hours, and occasionally turning the bones, you’re left with a beautiful broth like this.

STOCK2

Let the mixture cool somewhat, then place everything through a colander over a large bowl and drain well. And there you have it.

STOCK1_edited-1

Refrigerate the broth overnight, then remove the fat layer before proceeding with a recipe.

I happened to use this broth when I made chili, and it was delicious!

note: This could be called either a stock or a broth. There are more involved home-made stocks, like those that also include vegetables, but personally I like just using the bones. Then I get the meaty beef flavor into my soup or stew via the stock/broth, and then add the aromatics at that time I’m preparing the soup or stew recipe. It’s just a personal choice.