Seawater Pickled Prawns

SEAWATER PICKLED PRAWNS

Courtesy Michelle Estigoy, chef, Cultura–comida y bebida in Carmel

Makes 5–6 servings

Chef Michelle was inspired by the classic Southern recipe for pickled shrimp. She decided that the brininess from the seawater would perfectly complement the sweet flavor of the prawns and produce a rich flavor that would permeate the onions, carrots and jalapeños. is recipe borrows Southern culinary tradition and marries it with the vibrant flavors of Mexico.

1 pound prawn tails, peeled 6 cups filtered seawater 1 cup white sugar 1 cup champagne vinegar 4 garlic cloves 1 bay leaf 2 jalapeños, halved 1 carrot, peeled and sliced 1 red onion, peeled and sliced

Bring the seawater, sugar and vinegar to a boil. Stir until sugar is dissolved. Pour the boiling liquid over the remaining ingredients. Cover tightly and let sit at room temperature for 1 hour. Check the doneness of the prawns and return to heat if needed. If prawns are firm to the touch, place in refrigerator for at least 6 hours and up to 3 days to infuse flavor. Serve chilled.