Active: 30 minutes. Total: 8 hours and 15 minutes.
This heaped platter would not be out of place at a summer picnic, but it is satisfying on winter nights, too. The shrimp picks up plenty of acid and heat with a gentle pickle of citrus, crushed red pepper, and garlic.
1 1/2 pounds large raw shrimp, peeled and deveined (tails on)
3/4 cup white wine vinegar
1/2 cup fresh lemon juice
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon sugar
2 cups thinly vertically sliced yellow onion
1 teaspoon celery seeds
1 teaspoon crushed red pepper
4 garlic cloves, smashed
2 large or 4 small bay leaves
1 lemon, halved lengthwise and thinly sliced
1 orange, halved lengthwise and thinly sliced
1 medium fennel bulb, cored and sliced, fronds reserved
1-pound small red potatoes
2 celery stalks, thinly diagonally sliced
2 tablespoons celery leaves
- Bring a large saucepan filled with water to a boil over medium-high. Add shrimp; cook 2 minutes or just until pink. Drain, plunge shrimp into a bowl of ice water. Let stand 5 minutes; drain.
- Combine vinegar, lemon juice, olive oil, salt, and sugar in a large bowl, stirring until sugar dissolves. Add shrimp, onion, and next 7 ingredients (through fennel bulb); toss to coat. Divide shrimp mixture between 2 (1-quart) containers. Cover and refrigerate 8 hours or overnight.
- Bring a large saucepan filled with water to a boil over medium-high. Add potatoes; cook 15 minutes or until tender. Drain. Let stand 15 minutes; cut in half.
- Pour both containers of shrimp mixture through a fine-mesh sieve over a bowl; reserve 1/3 cup pickling liquid. Remove garlic and bay leaves, discard. Chop reserved fennel fronds to equal 2 tablespoons. Combine potatoes, shrimp mixture, reserved 1/3 cup pickling liquid, fennel fronds, celery, and celery leaves in a large bowl: toss. Arrange shrimp mixture on a platter.
Note: You can also find this recipe in the magazine Eating Well at www.eatingwell.com
Martine Berger is one of our contributors, covering health as well as cooking recipes. She now lives and works in Edmonton, Canada.
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