This heaped platter wouldn’t be out of place at a picnic on a hot day, but it’s so 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. The warm potatoes, crunchy fennel, and celery slices make it a meal. If you don’t have 1-quart containers, you can pickle the mixture in a covered bowl or two large ziplock bags, turning occasionally.
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
How to Make It
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.
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