Fortified bread is rich in chloride, folate, magnesium, and vitamin D. Enriched bread is rich in chloride, iron, magnesium, niacin, riboflavin, thiamin, vitamin B12, and zinc. Rye bread is rich in chloride, iodine, phosphorus. Whole wheat bread is rich in chloride, fiber, folate, iron, magnesium, niacin, phosphorus, riboflavin, thiamin, vitamin B12, vitamin D, and zinc.
One 16-ounce jar
C = cup
T = tablespoon
t = teaspoon
8 peeled and deveined large shrimp
kosher salt, for seasoning
freshly ground black pepper, for seasoning
2 T extra-virgin olive oil
½ red onion
½ bulb fennel
½ lemon, juiced
1 T capers
1 t crushed red pepper flakes
¼ C red wine vinegar
⅓ C extra-virgin olive oil
rustic country loaf
fresh flat-leaf parsley, for garnish
Wash 8 peeled and deveined large shrimp. Pat dry with a paper towel to remove excess moisture. Season one side with kosher salt and freshly ground black pepper.
In a skillet over medium heat, pour in 2 tablespoons of extra-virgin olive oil. Once heated, place shrimp seasoned-side down.
While the shrimp is cooking, season the other side with salt and pepper before using tongs to turn over each shrimp after a few minutes. Each side should be pink, remove from heat to let cool.
While the shrimp is cooling, prepare the pickling marinade. Thoroughly wash the fennel bulb and the whole lemon (including the rind) under cool, running, drinkable water.
Thinly slice ½ red onion, ½ bulb of fennel, and ½ lemon (remove the seeds).
In a small bowl, combine the sliced onion, sliced fennel, sliced lemon, the juice from the remaining ½ lemon, 1 tablespoon of capers, 1 teaspoon of crushed red pepper flakes, ¼ cup of red wine vinegar, and ⅓ cup of extra-virgin olive oil. Stir well to combine, then add the cooked shrimp.
Enjoy now or continue to pickle in the fridge for a few hours—allow to get to room temperature again before serving. Consume within 3 days.
Toast up thick slices of rustic country loaf. Spoon pickled shrimp over the toasts, garnish with chopped fresh flat-leaf parsley.
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