pickled shrimp

the perfect chilled summer party food.  yum.

place in a soup pot:

2.25 cups water
3 tbsp rice vinegar
2 tbsp minced fresh lemongrass
1.5 tbsp pickling spice
1 tbsp salt
1 tsp whole black peppercorns

add 2 pounds shell-on medium shrimp.
cover and bring to a boil.  uncover and boil until shrimp are just cooked through, about 2 minutes.  remove from heat.

stir in:
1/2 cup chopped cilantro
4 small green onions, chopped
3 tbsp pickled ginger
2 tbsp ginger brine

cool 1 hour.

chill uncovered until cold, then cover and chill at least 4 hours and up to a day.

using a slotted spoon, transfer shrimp to an ice bowl.

i make an ice bowl using a larger bowl with a smaller bowl of similar shape inside.  tape the smaller bowl across the top to hold it in place.  fill the bowl 2/3 with water (it will swell when frozen) and slide herbs, flowers, shells, and/or whole anise into the water.  freeze, then remove the bowls right before serving.  place on a platter and line the edges with glossy leaves (lime leaves are best).

an ice bowl as part of a party spread last summer (no shrimp just yet):