2 cups peeled and deveined fresh rock shrimp or red shrimp (about 12 ounces)
1/2 cup Pickled Peppers, recipe follows
1 cup freshly squeezed lime juice
1 cup freshly squeezed orange juice
1/2 small red onion, sliced
3 sprigs fresh cilantro, chopped
1 scallion, sliced
2 teaspoons ketchup
Kosher salt
2 cups distilled white vinegar
1/4 cup salt
1/4 cup sugar
1 jalapeño, sliced
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
Steps:
Bring 6 cups water to a boil in a large pot. Add the peppercorns and lime and return to a boil. Add the shrimp, then turn off the heat. Stir and let sit until the shrimp is pink, 1 to 2 minutes. Immediately transfer the shrimp to an ice bath. When cold, drain thoroughly.
Place the shrimp, Pickled Peppers, lime juice, orange juice, onions, cilantro, scallions, ketchup and salt to taste in a large bowl. Stir until completely combined, then serve.
Heat the vinegar, salt and sugar in a small saucepan over medium heat until the salt and sugar dissolve. Pour the brine into a heatproof container and add 1 cup ice. Stir until cool. Place the jalapeños, red peppers and yellow peppers in another container and pour the brine over them. Let sit for at least 6 hours. The pickles will keep, covered in the refrigerator, for about 1 month.
1 pound peeled rock shrimp or 1 1/4 pounds small shrimp, shell on
1 - 2 serrano chiles, stemmed, seeded if desired and finely chopped
1 small red onion, finely diced
2 large bunches cilantro, stems trimmed and roughly chopped
1/4 cup freshly squeezed lime juice
1 teaspoon salt
Steps:
In large saucepan bring stock or clam juice to a boil. Add shrimp and cook, 30 seconds for rock shrimp, 1 minute for shelled shrimp. Strain, reserving the liquid, and spread shrimp on a baking sheet to cool. When cool enough to handle, peel shrimp if necessary. In large bowl place shrimp. Add all other ingredients along with 1 cup reserved cooking liquid. Mix well. Cover with plastic and chill thoroughly before serving.
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