Name: Jalapeño-Pickled Shrimp and Vegetables
Total time: 4 h 30 min
Yield: Makes 1 pound
Ingredients: 3 cups water; 1 cup red wine vinegar; 1/2 cup diced carrot; 1/2 cup diced trimmed shiitake mushrooms; 1/2 cup diced turnip; 1 jalapeño, thinly sliced crosswise; 2 tablespoons sugar; 1 tablespoon kosher salt; 1 tablespoon dried oregano; 1 teaspoon ground fennel; 1 teaspoon crushed red pepper; 1 teaspoon black pepper; 8 cups water; 1 lemon, halved; 5 bay leaves; 1 tablespoon kosher salt; 2 teaspoons cayenne; 1 pound shell-on large shrimp

Wipe out the saucepan. Add all of the ingredients except the shrimp and bring to a boil for 2 minutes. Add the shrimp and cook over moderately high heat until just white throughout, 2 to 3 minutes. Drain and transfer the shrimp to an ice bath to cool. Add the shrimp to the pickle, cover and refrigerate for 4 to 5 hours. Drain and peel the shrimp and serve with the pickled vegetables.

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Jalapeño-Pickled Shrimp and Vegetables

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