Ingredients Seafood Shrimp Jalapeño-Pickled Shrimp and Vegetables Be the first to rate & review! Chef Donald Link adds extra flavor to his shrimp by poaching them in lemon-and-bay-leaf-infused water, before pickling them with a tasty mix of vegetables. Slideshow: More Shrimp Recipes By Donald Link Donald Link Food & Wine Star Chef of Herbsaint, Cochon, Calcasieu, and Pêche (New Orleans). Food & Wine's Editorial Guidelines Updated on June 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 30 mins Total Time: 4 hrs 30 mins Yield: 1 pound Ingredients PICKLE 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 SHRIMP 8 cups water 1 lemon, halved 5 bay leaves 1 tablespoon kosher salt 2 teaspoons cayenne 1 pound shell-on large shrimp Directions Make the pickle In a medium saucepan, combine all of the ingredients and bring just to a boil, stirring to dissolve the sugar and salt. Transfer the pickling mixture to a large bowl and let cool completely. Meanwhile, prepare the 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. Make Ahead The drained pickled shrimp can be refrigerated for up to 3 days. Serve With Jalapeño-spiked mayonnaise. Suggested Pairing Pair this excellent shrimp dish with a tangy, citrusy Sauvignon Blanc. Rate it Print