Pickled Shrimp with Preserved Lemon Aioli

This is, hands down, our favorite way to cook shrimp. Known for their tendency to overcook, shrimp benefit from this quick-pickle technique that ensures even cooking while adding a subtle hint of flavor.

Chef Clayton Allen

Serves 8-10 as an Appetizer

SHRIMP:
-2 ½ # Shrimp, shell on *see below for more details
-1 Onion, quartered
-2 Ribs celery, cut into large pieces
-4 C. White wine vinegar (distilled vinegar will also work)
-2 C. Water
-1 C. Sugar
-½ C. Salt
-½ Bunch Thyme
-4 Bay Leaves
-4 Cloves garlic, crushed
-1 Tbsp. Maresh Chili flake (you can also use Aleppo pepper, or other red chili flake)
-2 tsp. Yellow Mustard seeds
-2 tsp. Brown Mustard seeds
-2 tsp. Coriander seed
-2 tsp. Fennel seed

1. Prepare the Ice Bath: Set up a large bowl with ice water to chill the shrimp quickly after cooking. 

2. Make the Pickling Liquid: Combine all ingredients except the shrimp in a large saucepan. Simmer over medium heat until the sugar and salt are fully dissolved. 

3. Cook the Shrimp: Turn off the heat and add the shrimp. Cover the pot and let the shrimp steep in the hot liquid for 5 minutes. 

4. Chill the Shrimp: Use a slotted spoon to transfer the shrimp into the ice bath to cool them quickly. Discard the pickling liquid. 

5. Refrigerate: Once the shrimp are fully cooled, cover them and store in the refrigerator until ready to serve. 

AIOLI:
Aioli, or garlic mayonnaise, is a versatile sauce that’s easier to make than it seems—especially with a handheld immersion blender, which makes this recipe nearly foolproof! The preserved lemon adds a bright, floral citrus note. Start with a small amount and adjust to taste. 

-2 Eggs
-2 C. Avocado oil, or other neutral oil
-4 Garlic cloves, minced
-2 tsp. Dijon mustard
-Lemon juice to taste
-1-2 Preserved lemons, inside removed, peels minced
-½ Bunch Parsley, leaves chopped
-3 tsp. Salt, plus more to taste-
-Water as needed

1. Blend the Ingredients: In a tall, narrow container (such as a quart-sized glass or plastic jar), add the eggs, oil, garlic, mustard, ½ the juice of a lemon, preserved lemon peel, parsley, and 2 tsp. salt.

2. Emulsify: Blend with an immersion blender on high until the mixture thickens and emulsifies.

3. Season: Adjust the flavor with more salt, lemon juice, or preserved lemon to taste.

4. Adjust Texture: Thin the aioli with water to achieve your preferred consistency.

5. Store: Keep in the refrigerator for up to one week.

To Serve:

Choose a large oval or round platter. Scoop 1 cup of aioli into a small bowl and place it in the center. Arrange the chilled shrimp around the aioli. Garnish with seed-free lemon wedges for a fresh pop of brightness.

*Recipe note: How many shrimp per pound? Shrimp and many shellfish like scallops are numbered based on our many of a given size equal a pound. Here is a quick cheat sheet

• Colossal: U-10, meaning there are fewer than 10 colossal shrimp per pound

• Jumbo: 11–15 shrimp per pound

• Extra-large: 16–20 shrimp per pound

• Large: 21–30 shrimp per pound

• Medium: 31–35 shrimp per pound