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.
- Total Time:
- Servings: 8
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
Whisk together vinegar, lemon juice, and 2 teaspoons salt in a large bowl. Gradually whisk in oil.
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.
Toss sliced fennel, red onions, beans, and tarragon with shrimp. Refrigerate for at least 1 hour.
Garnish shrimp with reserved fennel fronds before serving.