NANA’S PICKLED SHRIMP AND WATERMELON RIND (for four)
½ cup pickled watermelon rind (or to taste) or ½ cup bottled pickled watermelon rind, and ½ cup pickling liquid (from a 10 ounce jar available at some specialty food stores)
3 tablespoons cider vinegar
1 teaspoon coriander seeds, crushed
1 teaspoon mixed peppercorns, crushed
½ large sweet onion, such as Vidalia or Walla Walla, sliced thin
1-¼ pounds large shrimp (about 26), shelled (leaving tails intact) and deveined
2 teaspoons salt
- If you have purchased bottled rind, set a sieve set over a bowl and drain the pickled watermelon rind, reserving liquid and rind. Cut rind into ¼ inch thick slices and toss in a large bowl with reserved liquid, vinegar, coriander seeds, peppercorns and onion. (If you have made the rind pickle yourself, you will already have cut the rind into ¼ inch thick slices. Toss with the vinegar, coriander seeds, peppercorns and onion.)
- In a large saucepan of boiling water cook shrimp with lemon and salt until just cooked through, about 2 minutes and drain in a colander. Toss shrimp with the rind and marinade and season with salt. Chill shrimp mixture, covered, at least 2 hours and up to 8, tossing occasionally.
NOTE: If you’re making the pickled rind from scratch, remember that you have to start a week in advance to give it time to ripen before you use it.
adapted from The Best of Gourmet, 1997