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Peter Piper Pickled Prawns Photo: Tara Donne

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.

http://www.marthastewart.com/341121/peter-piper-pickled-prawns
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  • Prep Time 30 minutes
  • Total Time 2 hours, 30 minutes
  • Yield Serves 8

Ingredients

    • 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

Directions

  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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