Pickled Shrimp with Satsuma Orange

Name: Pickled Shrimp with Satsuma Orange
Ingredients: Bittersweet satsumas, a citrus fruit native to Louisiana, brighten these pickled shrimp, which chef Justin Devillier of New Orleans' La Petite Grocery spikes with Korean chile flakes. Substitute tangerines or any orange-related citrus and crushed red; Featured in: The Hunter's Way to Cook a Louisiana Thanksgiving; serves 8-10; 25 minutes; Ingredients; 3 lb. shell-on medium shrimp, preferably Gulf white; 2⁄3 cup fresh lemon juice; 1⁄2 cup extra-virgin olive oil; 1⁄4 cup white wine vinegar; 1⁄4 cup finely chopped flat-leaf parsley; 1⁄2 tsp. celery seed; 1⁄2 tsp. Korean red chile flakes; 1⁄4 tsp. ground allspice; 4 bay leaves; 3 satsumas or tangerines, peeled and cut crosswise into 1⁄4-inch slices; 3 cloves garlic, minced; 1⁄2 medium red onion, thinly sliced lengthwise; Kosher salt

Pickled Shrimp with Satsuma Orange was pinched from <a href="http://www.saveur.com/pickled-shrimp-with-satsumas-recipe" target="_blank">www.saveur.com.</a>

INGREDIENTS

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Bittersweet satsumas, a citrus fruit native to Louisiana, brighten these pickled shrimp, which chef Justin Devillier of New Orleans' La Petite Grocery spikes with Korean chile flakes. Substitute tangerines or any orange-related citrus and crushed red

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Featured in: The Hunter's Way to Cook a Louisiana Thanksgiving

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serves 8-10

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25 minutes

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Ingredients

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3 lb. shell-on medium shrimp, preferably Gulf white

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2⁄3 cup fresh lemon juice

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1⁄2 cup extra-virgin olive oil

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1⁄4 cup white wine vinegar

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1⁄4 cup finely chopped flat-leaf parsley

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1⁄2 tsp. celery seed

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1⁄2 tsp. Korean red chile flakes

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1⁄4 tsp. ground allspice

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4 bay leaves

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3 satsumas or tangerines, peeled and cut crosswise into 1⁄4-inch slices

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3 cloves garlic, minced

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1⁄2 medium red onion, thinly sliced lengthwise

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Kosher salt

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