Heat canola oil in a large skillet over medium until shimmering. Add onion and cook, stirring occasionally, until softened and just starting to brown, about 8 minutes. Add cumin, 1 teaspoon coriander, fennel, and 1/2 teaspoon peppercorns, and cook, stirring, until fragrant, about 3 minutes. Let cool completely.
Combine onion mixture, roasted red peppers, cilantro, and chipotle in a blender, and puree until very smooth. Tranfer hot sauce to a bowl and season with salt.
Step 3 Make the shrimp
Place an 8-inch square of cheesecloth on a work surface. Place garlic, jalapeño, 2 tablespoons coriander, and 2 teaspoons peppercorns on cheesecloth. Gather cheesecloth into a bundle, and secure sachet with kitchen twine.
Combine shrimp, sachet, and 6 cups water in a large saucepan. Add 3 tablespoons salt and bring just to a simmer over medium-high. Reduce heat to low, and poach shrimp until just cooked through, about 5 minutes. Drain well and spread shrimp on a plate. Refrigerate until well chilled. Cut shrimp into 1/4-inch slices.
Stir together shrimp, pickles, shallot, 1/4 cup dill, lemon juice, and smoked paprika in a medium bowl; season with salt. Spread hot sauce on 4 plates, and spoon shrimp salad on top. Garnish with dill sprigs and serve with Olive Oil Crackers.
The hot sauce can be refrigerated in an airtight container up to 1 week. The shrimp salad can be refrigerated overnight. Stir in dill before serving.
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