Sunday, January 1, 2017

Pickled Shrimp with Satsuma

Serves 8-10  Time 25 Min

In this recipe satsuma (one of the sweetest citruses about the size of mandarins is a fruit I was accustom to as a child) brightens this shrimp recipe. A bit of history here the fruit that originates from Japan is known as the unshu mikan. It brought to Florida in 1878 by the Jesuits from Asia to New Spain in the 18th century for their plantation. (upriver from New Orleans)

A street in New Orleans called Rue Des Orangers was the original  Jesuit grove later re-located farther south in Plaquemines parish in Louisiana. (protection from harmful frosts) The fruit usually seedless with it's thin skin and large oil glands is easily peeled. Something unusual about the skin, it can be green when satsumas are ripe.  I thought this cool as child I also loved the scent left on my hands)

3 lb. shell-on medium shrimp
2⁄3 cup fresh lemon juice                
1⁄2 cup extra-virgin olive oil            
1⁄4 cup white wine vinegar
1⁄4 cup finely chopped parsley
1⁄2 tsp. celery seed
1⁄2 tsp. red chile flakes
1⁄4 tsp. ground allspice
4 bay leaves
3 satsumas (or tangerines cut crosswise into 1⁄4-inch slices)
3 cloves garlic, minced
1⁄2 medium red onion, thinly sliced lengthwise
Kosher salt
Bring a large saucepan of water to a boil and then reduce the heat to maintain a simmer. Add the shrimp, bring the water back to a boil, and cook until they turn bright orange and are done, about 2 minutes. Drain the shrimp and let cool to room temperature. Peel and discard the shells and legs from the shrimp, leaving their tails attached.
In a large bowl, mix the peeled shrimp with the remaining ingredients, except the salt, and toss until evenly combined. Cover the bowl with plastic wrap and refrigerate for at least 24 hours. Stir the shrimp and season with salt before serving.

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