Pickled Shrimp and Satsuma Salad
Prepare this dish several hours in advance or ideally the day before to let all of the flavors penetrate the shrimp. This recipe was adapted for Louisiana satsumas by Marty Young, director of the Pioneer Heritage Center with seven historic buildings (including a chapel, a general store, and a working blacksmith shop) at 海角社区 Shreveport, inspired by a recipe in Saveur magazine.
Marty Young鈥檚 pickled shrimp and satsuma salad.
Elsa Hahne
Please buy local, Louisiana ingredients鈥擲atsumas had a 2018 farm-gate value of $6
million, with commercial production in 24 parishes.
鈥淚 routinely adapt recipes to use Louisiana ingredients to support our local area
and industry and keep people employed in our state,鈥� Marty Young said. 鈥淢y fascination
with satsumas started after I had a roommate who would do produce swaps between where
he worked and different 海角社区 AgCenter locations around the state. Also, I鈥檓 big on
not wasting stuff鈥攖hat鈥檚 my pioneering side鈥攁nd when my wife鈥檚 uncle from Harvey,
Louisiana would bring up three big bags of satsuma oranges around Christmas and I
eventually couldn鈥檛 eat another one, I started coming up with recipes. My thought
is, if you can pickle something and eat it later, so be it.鈥�
Pickled Shrimp and Satsuma Salad
(Serves 6-8)
2 pounds head-on Louisiana shrimp
3 Louisiana satsumas, peeled and sliced
1 cup lemon juice (from about 1 dozen lemons)
陆 cup extra virgin olive oil
录 cup plus 1 tablespoon white wine vinegar
录 cup finely chopped parsley
陆 teaspoon celery seed
陆 teaspoon red pepper flakes
录 teaspoon ground allspice
2 fresh or 4 dried bay leaves
4 garlic cloves, minced
陆 medium red onion, thinly sliced or finely chopped
Hot sauce to taste
Salt to taste
Bring a large pot of salted water to a boil. Add shrimp, quickly bring back to a boil
and cook until shrimp turn bright orange, about 2 minutes. (Do not overcook or the
shrimp will become rubbery.) Drain and rinse with cold water. Peel shrimp, leaving
tails on for presentation. Mix remaining ingredients (except salt) in a large bowl.
Add shrimp and toss to coat. Cover with plastic wrap or lid and set in the refrigerator
for several hours or overnight. To serve, sprinkle with kosher salt.
Elsa Hahne
海角社区 Office of Research & Economic Development
ehahne@lsu.edu