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Pickled Shrimp and Fennel over Pumpernickel toast Recipe

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This recipe for Pickled Shrimp and Fennel over Pumpernickel toast, by , is from We Fixin' To Eat, ya'll, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jared Whitehead

Category:
Category:

Ingredients:  
Ingredients:  
½ lb Wild Shrimp (peeled and deveigned)
1 bulb fennel
3 tbsp capers
½ red onion
½ cup champagne vinegar
½ cup good extra virgin olive oil
3 tbsp fresh lemon juice
1 tsp salt
1 tsp white pepper
1 tsp Old Bay® seasoning

Directions:
Directions:
Preheat oven to 350º
Peel and deveign shrimp. Cut shrimp into bite size pieces and set aside. Cut fennel top off and save. Cut fennel bulb into thin strips and add a layer to the bottom of a large mason jar (or several smaller jars). Alternate layers of shrimp, fennel, onion, and capers in the jar.

In a microwave safe bowl, add all other ingredients and microwave on high for 1 minute. Liquid should be very warm but not boiling. While still warm, pour over shrimp mixture in the jars and close lid. Refrigerate minimum 2 hrs before serving.

Cut pumpernickel bread into 2 inch squares and drizzle with olive oil and sprinkle salt and pepper. Place on sheet tray and bake 10 minutes, making sure the bread is toasted well. Remove and let cool.

To serve, place shrimp mixture over toast, drizzle with good olive oil, and garnish with fennel sprig and sprinkle of old bay seasoning

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hrs
Personal Notes:
Personal Notes:
Being from Charleston, shrimp isn't just shrimp to me and many many others in the Lowcountry. Shrimp is a way of life...a quest....a season. You see, in the Lowcountry everyone has their own favorite road side stand, fish market, dock, or even neighbor that has THE best local shrimp. My personal favorite is to go see my buddy Ollie at Cherry Point seafood, especially when the roe shrimp are running. Cherry point seafood is literally on Bohicket Creek...maybe a half mile from the ocean. When you drive up you see the boats, you hear the clang of the chains rattling as the shrimp are being unloaded, you smell the salty briny air that I associate with the best seafood on the planet...hands down. In case you're wondering, roe shrimp are the females that are full of eggs and is something rarely seen in any other part of the world. Not necessarily good for this application, but many other recipes.
This recipe is an absolute show stopper at dinner parties and the like.

 

 

 

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