Name: Pickled Shrimp
Cook time: 35 minutes
Total time: 4 hours 35 minutes, or up to overnight
Yield: Makes 6 to 8 servings as an appetizer
Ingredients: 1 medium carrot, cut into thin rounds; 1 medium bulb fennel, thinly sliced; 1 medium zucchini, cut into half moons; 3 teaspoons kosher salt, divided, plus more for blanching; 1 red onion, julienned; 1 red bell pepper, julienned; 5 cloves garlic, thinly sliced; 2 teaspoons whole coriander; 2 teaspoons cumin seeds; 1 teaspoon caraway seed; 1 teaspoon fennel seed; 1 cup olive oil, divided; 1 cup white wine; 1 cup white wine vinegar; 2 tablespoons thyme leaves; 2 pounds shrimp, peeled, deveined, tails removed; 2 tablespoons flat-leaf parsley, chopped

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Pickled ShrimpLinda Pugliese<br>food styling by Anna Hampton<br>props from ABC Home

A mixture of white wine and white wine vinegar, plus a host of spices and vegetables, infuse these shrimp with tangy, fragrant flavor. Serve them as a cocktail party hors d'oeuvre or toss them into a salad.

Recipe notes

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