Here’s a simple dish you can prepare up to 2 days ahead, and actually, the longer it chills, the better it tastes. Pay attention to the directions for cooking the shrimp because this method is a surefire way to achieve perfectly cooked shrimp every time. For the poaching liquid, I used a Belgian tripel. I like the powerful flavor that carries through into the poached shrimp, and it works well with the pickling spices.
Active preparation time: 20 minutes
Total time: 8 hours
Serves: 2–3
2 cup (473 ml) Belgian tripel
2 cup (473 ml) water
¾ cup (177 ml) apple cider vinegar, divided
1 tsp fennel seed
2 bay leaves
½ tsp celery seed
1 Tbs coriander seed
Salt
8 oz (227 g) shrimp, peeled and deveined
1 head fennel, julienned
2 Tbs garlic cloves, thinly sliced
2 Fresno chiles, thinly sliced crosswise
2 lemons, zested and juiced
¼ cup (59 ml) olive oil
In a large pot, combine the beer, water, ½ cup (118 ml) apple cider vinegar, fennel seed, bay leaves, celery seed, coriander seed, and 1 tablespoon salt. Bring the mixture to a boil, then add the shrimp and turn off the heat. Allow the shrimp to remain in the pot as it cools to room temperature.
While the shrimp are cooling, in a separate bowl, combine the remaining ¼ cup (59 ml) apple cider vinegar, fennel, garlic, Fresno chiles, lemon zest, lemon juice, olive oil, and 1 teaspoon salt. Drain the liquid from the shrimp, then add the shrimp to this bowl and mix well. Chill overnight in a large container or mason jars. When you’re ready to serve, remix well before serving. This recipe is delicious served with crusty bread.
Beer Suggestions: Bosteels Tripel Karmeliet (Belgium), Allagash Tripel (Portland, Maine), Smuttynose Tripel (Hampton, New Hampshire), and New Belgium Tripel (Fort Collins, Colorado).
PHOTO: CHRISTOPHER CINA