Recipe by Chef Steve Phelps, Indigenous
Ingredients
- 2 pounds Sun Shrimp (lightly poached in seasoned water)
- 1¼ cups neutral oil (olive oil blend)
- 1¼ cups rice wine vinegar
- 3 cups fresh corn kernels
- 2 jalapeños (1 sliced thin, 1 seeded and diced)
- 3 bay leaves
- 6 sprigs fresh thyme
- ½ teaspoon red chili flakes
- 1 teaspoon sea salt
- 1 tablespoon mustard seeds
- zest and juice of 3 lemons
- 2 tablespoons Italian parsley, rough chopped
Preparation
Place 4 quarts of water in a medium saucepan. Season with desired seasoning, such as Old Bay, Everglades Seasoning, or just sea salt.
Prepare a strainer and an ice bath.
Bring water to boil and add shrimp. Cook for exactly 1 minute. Strain over sink. (Reserve water for soup stock or cooking pasta? Yes!) Add shrimp to ice bath to shock. Keep cold. Strain again. Refrigerate.
In a large mixing bowl stir together all other ingredients.
Slice shrimp to desired size or keep whole and add to “lemon pickle mix.” Stir. Season with salt to taste. Pour into storable container and keep in refrigerator.
Serve cold with crackers, grilled or toasted bread, lavash, or simply eat right out of the container.
