• 8servings
  • 510minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Shrimp

  2. 3 cups water

  3. 2 cups white wine vinegar

  4. 1 cup sugar

  5. 4 garlic cloves, finely chopped

  6. 2 jalapeños, thinly sliced

  7. 2 bay leaves

  8. 1 tablespoon crushed red pepper

  9. 2 teaspoons kosher salt

  10. 1 teaspoon black peppercorns

  11. 1 teaspoon allspice berries

  12. 2 pounds large shrimp (16 to 20 per pound)-shelled and deveined, tails left on

Instructions Jump to Ingredients ↑

  1. In a large saucepan, combine the water, vinegar, sugar, garlic, jalapeños, bay leaves, crushed red pepper, salt, peppercorns and allspice berries and bring to a boil to dissolve the sugar. Add the shrimp and cook, stirring, for 1 minute. Transfer the shrimp and liquid to a large bowl and let cool to room temperature. Cover and refrigerate for 8 to 10 hours.

  2. In a large saucepan, boil the cream over high heat until reduced by half, about 3 minutes. Add the spinach and cook, stirring, until wilted, about 1 minute. Transfer the spinach mixture to a bowl and let cool. Stir in the crème fraîche and lemon juice and season with salt.

  3. Using a slotted spoon, lift the shrimp and jalapeños from the marinade and arrange on a platter. Garnish with cilantro leaves and serve the spinach dip in a bowl alongside.


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