Peter Piper Pickled Prawns

Peter Piper probably wished he'd picked a peck of these pickled prawns instead of peppers. The poached shrimp are coated in a light vinaigrette, and then tossed with fennel, red onions, and butter beans, creating a twister on the tongue in taste and texture.

  • Prep:
  • Total Time:
  • Servings: 8
Peter Piper Pickled Prawns

Photography: Tara Donne


  • 3/4 cup champagne vinegar
  • 3 tablespoons fresh lemon juice (from 2 lemons; lemons reserved)
  • Coarse salt
  • 1/3 cup extra-virgin olive oil
  • 36 medium shrimp (about 1 pound), peeled and deveined, tails left intact
  • 2 small fennel bulbs, very thinly sliced (preferably on a mandoline), fronds reserved
  • 2 small red onions, very thinly sliced (preferably on a mandoline)
  • 4 1/2 cups canned butter beans (from three 15-ounce cans), drained
  • 1 tablespoon finely chopped fresh tarragon


  1. Whisk together vinegar, lemon juice, and 2 teaspoons salt in a large bowl. Gradually whisk in oil.

  2. Bring a large pot of water to a boil. Squeeze in remaining juice from lemons, and drop in rinds. Add shrimp and fennel fronds, reserving some for garnish. Simmer until shrimp are just cooked through, about 3 minutes. Transfer shrimp to a plate using a slotted spoon, and pat dry with paper towels. Add to vinaigrette while still warm; toss. Refrigerate until chilled, about 1 hour.

  3. Toss sliced fennel, red onions, beans, and tarragon with shrimp. Refrigerate for at least 1 hour.

  4. Garnish shrimp with reserved fennel fronds before serving.


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