Citrus-Pickled Shrimp with Fennel & Potatoes

By Chez_Alexander

Ingredients

• 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

Details

Servings 6

Preparation

Step 1

1. 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.


2. 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.


3. 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.


4. 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.

Makes 6 servings.