Pickled Shrimp

Ingredients

• 1 stalk celery, cut into 2-inch lengths
• 1 red onion, thinly sliced
• 1 lemon, sliced into very thin rounds
• Salt, to taste
• 4 cups water
• 1 pound raw shrimp, peeled and deveined with tails intact
• 1/2 bulb fresh fennel
• 1/2 cup cider vinegar
• 1/2 cup olive oil, or more if needed
• 1 teaspoon crushed red pepper
• Few sprigs fresh thyme
• 1 clove garlic, halved
• 2 tablespoons capers and their juices
• 2 teaspoons mustard seed
• 1-quart canning jar or crock, or any combination of smaller jars equaling 1 quart

Directions

1. Cook the shrimp: Add the celery, half of the red onion, half of the lemon slices, a generous pinch of salt, and the water to a large saucepan. Bring everything to a boil, then cover the pan, lower the heat, and let it gently simmer for 5 minutes. Stir in the shrimp, take the pan off the heat right away, and cover it again. Leave it for 5 minutes, or until the shrimp have turned pink.
2. Prepare the fennel: Cut away the fennel fronds and reserve a handful. Slice the bulb through the root once more so it is quartered. Place the pieces flat-side down, then shave the fennel as thinly as you can.
3. Pack the shrimp into a jar: In a 1-quart canning jar or crock, arrange layers of the cooked shrimp, the remaining lemon slices, the remaining red onion, the sliced fennel, a few fennel fronds, the thyme sprigs, garlic, capers, and mustard seed. Discard the poaching liquid.
4. Pour in the vinegar and oil. Measure the vinegar and oil together; don’t worry if they don’t stay blended. Add the mixture to the jar so the shrimp are covered. If they are not fully submerged, pour in a little more olive oil.
5. Cure the shrimp: Seal the jar well and place it in the refrigerator for at least 1 day and up to 3 days.
6. To serve the shrimp: Gently transfer the mixture to a large bowl and serve with toothpicks, or portion it into individual stemmed glasses as an appetizer or first course.