March 24, 2014

Fennel-Orange Pickled Shrimp



Ingredients:
3 lb shrimp, peeled, deveined and steamed
6 green onions, chopped
1/2 Cara Cara orange, thinly sliced
1 bulb fennel, thinly sliced
1 small onion, thinly sliced
juice of 2 Cara Cara oranges
1/2 cup white wine vinegar
3 tablespoons sherry vinegar
1 jalapeno, thinly sliced
3 cloves garlic, smashed
2 tablespoons nonpareil capers (with juice)
1 bay leaf
1 tablespoon yellow mustard seeds
1 1/2 tablespoons white peppercorns
1/2 tablespoon dill seeds
1/2 teaspoon celery seed
1/2 teaspoon fennel pollen
sea salt
fennel fronds


Directions:
Place the shrimp, green onions, orange slices, fennel and onion in a large, non-reactive bowl. Whisk together the remaining ingredients. Pour over the shrimp mixture and toss to coat. Cover and refrigerate overnight. Serve. Store leftovers up to 2 days.




My thoughts:
I had pickled shrimp in a restaurant years ago and loved it. I don't see it on menus often and it is a shame. Think of it is a lightly pickled, thinly dressed shrimp salad. I love pickled fennel so I added fresh fennel for some crunch knowing it would pickle well. Cara Cara oranges are still going strong (a silver lining to the winter-without-end) so I used them instead of the more typical lemon. Their sweetness really complemented the natural sweetness of the shrimp. I wanted some heat so I threw in a jalapeno but beyond that I relied on spices to bring the flavor. When it came to serve, I scooped up big spoonfuls into bowls and large Weck jars and served it as I would shrimp salad, with crackers, hard-boiled eggs and raw vegetables. If you are fancy, toast points and tomato aspic would work as well! I think makes for a refreshing meal so I tend to serve as such but feel free to try it as an appetizer and let people spear the shrimp with tiny daggers.



Thanks to OXO and Eastern Fish Company, a member of the NFI Shrimp Council, for asking me to develop this recipe and supplying the shrimp and tools needed to make it great! I steamed my shrimp using my favorite OXO Good Grips Silicone Steamer, drained them in my OXO Good Grips 3-Piece Bowl and Colander Set, used the OXO Good Grips Shrimp Cleaner to clean and de-vein the shrimp, OXO Good Grips Flexible Kitchen and Herb Snips to "chop" my green onion, juiced my Cara Cara oranges with OXO Good Grips Wooden Reamer, and tossed it all together with the OXO Good Grips 12-Inch Tongs with Black Silicone Heads.



 photo coconut-sig_zpsb2fb208a.jpg

9 comments:

  1. Oh man, I'm such a sucker for anything with fennel - and this shrimp is no exception. It love pretty much anything pickled, too...so I know this will be happening in my kitchen. Hopefully sooner rather than later, it sounds downright amazing!

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  2. I never thought about pickling shrimp! I love fennel, so this sounds really really good!

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  3. I would eat your shrimp straight out of the jar!!! It looks amazing!

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  4. Now those belong on the side of a Bloody Mary! YUM! What a great idea to pickle them!

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  5. Those would be fantastic on the side of a Bloody Mary! I never thought about pickling them. Brilliant.

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  6. Your recipe sounds and looks amazing! What an excellent photo, it brings out all the delicious detail you are showcasing. Pinning <3

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  7. What a fun recipe! And such a creative way to use shrimp.

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  8. So gorgeous! I'm totally obsessed with this recipe

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  9. I bet this tastes just amazing! Loving the presentation in the Weck jars too.

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