pickled shrimp
Photo: Scott Suchman
Bright and tangy, this hors d'oeuvre from chef Dennis Marron of Poste Moderne Brasserie in Washington, D.C., has notes of coriander, mustard, ginger and lemon. Drizzling the shrimp with a citrusy parsley oil just before serving helps bring out the flavor even more.

Serves 8 to 10


  • 3 Tbsp. coriander seed
  • ¼ tsp. mustard seed
  • 1 finger length of fresh ginger
  • ½ cup onion, thinly sliced
  • 1 lemon, cut in half
  • Pinch of crushed red pepper
  • 2 bay leaves
  • 1½ cups white vinegar
  • ½ cup water
  • 3 cups shrimp (approximately 16-20, peeled and deveined)
Parsley oil:
  • 2 bunches fresh parsley
  • 2 Tbsp. walnut oil
  • 4 Tbsp. orange oil (see recipe below)
  • 1 Tbsp. grapeseed oil
  • Pinch of salt
Orange oil:
  • 1 whole orange
  • 1 cup canola oil


Make shrimp: Toast coriander, mustard seed, ginger, onion, lemon, red pepper and bay leaves in a small saute pan. Add vinegar and water to toasted spices and bring to a boil.

Pour hot boiling liquid over shrimp in a sterile container. (Any plastic or glass container with an airtight lid will do.) Cool at room temperature before chilling overnight. Pickle for a maximum of 2 days.

Make parsley oil: Blanch, shock and drain parsley with stems intact. Puree in blender with oils and a pinch of salt until smooth. Strain through a coffee filter and refrigerate overnight.

Infuse the orange oil: Peel orange, getting as little of the pith as possible. Warm oil to 150°. Turn off heat and add orange zest. Let sit at room temperature for 3-6 hours and then strain out orange peel.

When ready to serve, place pickled shrimp on a platter of arugula or other flavorful green, add salt and pepper to taste, and finish with a drizzle of parsley oil.


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