Jasper’s Pickled Vegetables and Shrimp Remoulade
Source: Adam Carpenter, Jasper’s Corner Tap & Kitchen
Recipe Type: Appetizers and Sides | Seasons: Summer
This recipe was demonstrated at CUESA’s Market to Table program on September 10, 2011.
Basic pickling liquid
1 quart champagne vinegar
2 ½ cups sugar
1 quart ice water (reserve to cool)
½ cup pickling spice
½ cup ginger
¼ cup garlic
2 tablespoons salt
Bring all ingredients to a boil and remove from heat. Let it sit for about 15 minutes and strain (reserve ginger and spices for pickled cucumbers).
Pickled carrots
2 pounds baby carrots, tops removed and cleaned
½ pound white jalapeno peppers,
Madras curry powder, to taste
Add carrots and jalapenos to a clean glass jar or plastic container. Pour pickling liquid over vegetables to cover. Stir in madras curry powder and cover the container with a lid. Let sit in refrigerator for at least 24 hours.
Romano beans
2 pounds Romano beans, cut into 2-inch pieces and blanched in boiling salted water
1 red onion, thinly sliced
Add beans and onion to a clean glass jar or plastic container. Pour pickling liquid over vegetables to cover and cover the container with a lid. Let sit in refrigerator for at least 24 hours.
Cucumbers
1 pound cucumbers, cut into spears
Fresh herbs (such as dill, parsley and thyme), to taste
Reserved ginger and spices from pickling liquid
½ pound white jalapenos
Add all ingredients to a clean glass jar or plastic container. Pour pickling liquid over vegetables to cover and cover the container with a lid. Let sit in refrigerator for at least 24 hours.
Shrimp Remoulade
½ cup pickled vegetables
1 cup aioli
4 dashes Tabasco sauce
¼ bunch parsley
2 lemons, juiced
Splash pickling liquid
Salt and pepper, to taste
2 cups of chopped poached shrimp
8 slices bread
Butter
1 pint cherry tomatoes, halved
½ pound bacon, sliced, cooked until crisp and chopped
Mince the pickled vegetables and mix with the remaining ingredients. Taste and adjust the seasoning.
Add the chopped shrimp to a bowl. Mix with the remoulade and set aside.
Butter the bread and toast until golden brown. Top each slice of bread with the shrimp mixture, add some of the cherry tomatoes and sprinkle with chopped bacon. Enjoy!
