Pickled Prawns and Vegetables

Ingredients for Pickled Prawns and Vegetables

• 3 to 4 large lemons

• 475ml white-wine vinegar

• 60 ml d'huile d'olive

• 3 cuillères à soupe de sucre

• 1/2 teaspoons dried hot red-pepper flakes

• 4 tablespoons kosher salt

• 4 tablespoons pickling spices (from a 2 1/60g jar)

• 2 cuillères à soupe de graines de fenouil

• 3 grandes gousses d'ail, hachées

• 2 large Turkish bay leaves or 1 California

• 1 large fennel bulb (sometimes labeled "anise"

• 1 lb), stalks discarded

• 3 large celery ribs, sliced diagonally (1/4 inch thick)

• 1 jumbo sweet onion such as Vidalia (450g), halved lengthwise and thinly sliced crosswise

• 1.4kg large prawns in shell (21 to 25 per lb), peeled, tail and first shell segment left intact, and deveined

• 1 cup chopped fresh flat-leaf parsley

Finely grate 45ml lemon zest using small holes of a box grater, then squeeze 180ml juice from lemons. Transfer zest and juice to a large bowl and add vinegar, oil, sugar, red-pepper flakes, 2 tablespoons kosher salt, 2 tablespoons pickling spices, 1 tablespoon fennel seeds, and two thirds of garlic, whisking until combined well.

Bring a 6- to 8-quart pot of water to a boil with remaining 2 tablespoons kosher salt, 2 tablespoons pickling spices, 1 tablespoon fennel seeds, remaining one third of garlic, and bay leaves.

Meanwhile, quarter fennel bulb lengthwise and cut crosswise into 1/4-inch-thick slices. Add sliced fennel to boiling water and cook, stirring occasionally, 3 minutes, then transfer with a slotted spoon to marinade. Return water to a boil, then add celery and cook, stirring occasionally, 1 minute. Transfer celery with a slotted spoon to marinade. Return water to a boil, then add onion and cook, stirring occasionally, 2 minutes. Transfer onion with a slotted spoon to marinade. Return water to a boil and cook prawns, stirring occasionally, until just cooked through (no longer translucent inside), about 1 1/2 minutes, then transfer with a slotted spoon to marinade. Stir prawns and vegetables until coated well.

When prawns and vegetables have cooled to room temperature, transfer to a large airtight container and marinate, chilled, stirring once or twice, until prawns is pickled and flavours have developed, at least 8 hours. Season with salt and pepper and transfer prawns and vegetables to a platter with a slotted spoon and drizzle prawns with some of marinade. Stir in parsley just before serving.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.