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Gallery Peter Piper Pickled Prawns Credit: Tara Donne Recipe Summary prep: 30 mins total: 2 hrs 30 mins Servings: 8
Ingredients Ingredient Checklist 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
Cook’s Notes The fennel-shrimp mixture can be refrigerated for up to 3 hours.
Gallery Peter Piper Pickled Prawns Credit: Tara Donne
Recipe Summary prep: 30 mins total: 2 hrs 30 mins Servings: 8
Gallery
Peter Piper Pickled Prawns Credit: Tara Donne
Peter Piper Pickled Prawns
Credit: Tara Donne
Peter Piper Pickled Prawns
Recipe Summary prep: 30 mins total: 2 hrs 30 mins Servings: 8
Recipe Summary
prep: 30 mins total: 2 hrs 30 mins
Servings: 8
prep: 30 mins
total: 2 hrs 30 mins
prep:
30 mins
total:
2 hrs 30 mins
Servings: 8
8
Ingredients
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
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.
Cook’s Notes The fennel-shrimp mixture can be refrigerated for up to 3 hours.
Cook’s Notes
The fennel-shrimp mixture can be refrigerated for up to 3 hours.
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All Reviews for Peter Piper Pickled Prawns
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All Reviews for Peter Piper Pickled Prawns
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
