Ingredients:
Court Bouillon:
- 1 qt water
- 1 tbs kosher salt
- 6 cloves garlic, peeled and crushed
- 1 stalk celery, chopped
- ¼ cup pickling spices
- 1 tbs liquid crab boil
- Juice of 2 lemons
Shrimp:
- 1 pound jumbo shrimp, peeled and deveined, tails on
- ½ cup white vinegar
- 2 tsp celery seed
- 2 tsp Creole seasoning, or to taste
- 2 tsp granulated sugar, or to taste
- ¾ cup California Olive Ranch EVOO
- 3 tbs capers, drained
- 2 tsp mustard seeds
- 1 medium red onion, very thinly sliced
- 8 bay leaves
Directions:
1. For Court Bouillon: Combine all ingredients in a medium saucepan; simmer over medium-high heat for 30 minutes. Remove pan from heat.
2. For Shrimp: Add shrimp to court bouillon, stirring, until shrimp just turn pink, about 1 minute; drain well. (Note: Acid in marinade, when added, will firm and "cook" shrimp further; overcooking at this stage will produce rubbery shrimp.)
3. In a blender, combine vinegar, celery seed, Creole seasoning and sugar; with motor running, drizzle olive oil through feed tube until creamy and emulsified. Stir in capers and mustard seeds; do not blend. Season as desired with Creole seasoning and sugar.
4. Place a layer of shrimp in bottom of a canning jar, small trifle bowl or shallow nonreactive dish. Top with a thin layer of sliced onions and a few bay leaves. Alternate layers of shrimp with onions and bay leaves. Pour vinaigrette over shrimp; cover and refrigerate for at least 2 hours and up to 24 hours. Serve well chilled.