Jasper’s Pickled Vegetables and Shrimp Remoulade | CUESA

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Jasper’s Pickled Vegetables and Shrimp Remoulade

Source:

Adam Carpenter, Jasper’s Corner Tap & Kitchen

This recipe was demonstrated at CUESA’s Market to Table program on September 10, 2011.

Basic pickling liquid
1 quart champagne vinegar
2 ½ cups sugar
1 quart ice water (reserve to cool)
½ cup pickling spice
½ cup ginger
¼ cup garlic
2 tablespoons salt

Bring all ingredients to a boil and remove from heat.  Let it sit for about 15 minutes and strain (reserve ginger and spices for pickled cucumbers).

Pickled carrots
2 pounds baby carrots, tops removed and cleaned
½ pound white jalapeno peppers,
Madras curry powder, to taste

Add carrots and jalapenos to a clean glass jar or plastic container.  Pour pickling liquid over vegetables to cover.  Stir in madras curry powder and cover the container with a lid.  Let sit in refrigerator for at least 24 hours.

Romano beans
2 pounds Romano beans, cut into 2-inch pieces and blanched in boiling salted water
1 red onion, thinly sliced

Add beans and onion to a clean glass jar or plastic container.  Pour pickling liquid over vegetables to cover and cover the container with a lid.  Let sit in refrigerator for at least 24 hours.

Cucumbers
1 pound cucumbers, cut into spears
Fresh herbs (such as dill, parsley and thyme), to taste
Reserved ginger and spices from pickling liquid
½ pound white jalapenos

Add all ingredients to a clean glass jar or plastic container.  Pour pickling liquid over vegetables to cover and cover the container with a lid.  Let sit in refrigerator for at least 24 hours.

Shrimp Remoulade

½ cup pickled vegetables
1 cup aioli
4 dashes Tabasco sauce
¼ bunch parsley
2 lemons, juiced
Splash pickling liquid
Salt and pepper, to taste
2 cups of chopped poached shrimp
8 slices bread
Butter
1 pint cherry tomatoes, halved
½ pound bacon, sliced, cooked until crisp and chopped

Mince the pickled vegetables and mix with the remaining ingredients. Taste and adjust the seasoning.
Add the chopped shrimp to a bowl. Mix with the remoulade and set aside.

Butter the bread and toast until golden brown.  Top each slice of bread with the shrimp mixture, add some of the cherry tomatoes and sprinkle with chopped bacon.  Enjoy!

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CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »