Shrimp and Pickled Celery

  • Serves



By SAVEUR Editors

Published on October 13, 2009

In this flavorful appetizer based on a recipe in Canal House Cooking, volume number two, celery is simmered until tender and then paired with shrimp and lightly pickled.


  • 1 cup rice vinegar
  • 1 cup mirin
  • 14 cup fresh lemon juice
  • Kosher salt, to taste
  • 3 tbsp. sugar
  • 14 tsp. crushed red chile flakes
  • 1 (2") piece ginger, thinly sliced
  • 20 black peppercorns
  • 10 juniper berries
  • 4 bay leaves
  • 2 sticks cinnamon
  • 4 whole celery hearts, leaves reserved for garnish
  • 1 cup white wine
  • 12 lb. medium unpeeled shrimp
  • Extra-virgin olive oil, for serving
  • Lemon wedges, for serving


Step 1

Combine vinegar, mirin, lemon juice, salt, sugar, chile flakes, ginger, 12 peppercorns, juniper berries, 2 bay leaves, cinnamon, and 1 cup water in a 2-qt. saucepan over medium heat; cook, stirring often, until salt and sugar have dissolved, 3–5 minutes. Transfer brine to a large bowl; chill brine.

Step 2

Put celery into a 4-qt. saucepan; cover with 8 cups water. Add remaining peppercorns and bay leaves, along with wine; season with salt. Cover and bring to a boil; reduce heat to medium-low and simmer until celery is tender, 18–20 minutes. Using tongs, transfer celery to chilled brine. Add shrimp to the poaching liquid; cook until just pink, 1–2 minutes. Transfer shrimp to a bowl; let cool. Peel and devein shrimp; add to brine. Cover with plastic wrap; refrigerate, turning occasionally, for at least 1 hour or as long as overnight. To serve, slice celery diagonally; divide celery and shrimp between plates. Season with salt, drizzle with oil, and serve with lemon wedges.

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