lunch · dairy-free
Quick-pickled shrimp with mustard dip
Poached shrimp chilled in a sweet-sharp cider vinegar bath with celery and shallot, served with a creamy whole-grain mustard dip. Make it ahead and serve cold.
- Time
- 35min
- Steps
- 4
Ingredients
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Allergens
Contains egg and crustacean shellfish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Thinly slice the shallot and celery. In a bowl, stir the cider vinegar, sugar and salt into 60 ml of water until the sugar dissolves, then add the vegetables.
-
2
Heat a pan of water to a gentle simmer and cook the shrimp until they turn opaque and firm, about 2–4 minutes depending on size.
-
3
Drain the shrimp, chill them quickly in ice water, drain well, and stir them into the vinegar and vegetables. Refrigerate for 15 minutes.
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4
Stir the mayonnaise and whole-grain mustard together for the dip. Serve the cold shrimp and vegetables, lifted out of the liquid, with the dip alongside.
