My new favorite item in our Produce Department is the Satsuma Mandarin. Not only is it easy to peel, but the rewards underneath its shell are sweet and divine. I want to use Satsumas with everything. It would only seem right to post a recipe that highlights their delicious taste. Taken from the New York Times Recipe page is this interesting concoction. With minimal prep, this salad combines both shrimp, fennel and satsuma mandarins.
- 1/3 cup plus 2 tablespoons sherry wine vinegar
- Salt and freshly ground pepper to taste
- 1 cup plus 3 tablespoons light olive oil
- 4 shallots, minced
- 1 pound shrimp, shelled, deveined and split lengthwise
- 2 fennel bulbs, trimmed
- Juice of 1 lemon
- 2 heads frisee or curly endive, washed
- 5 Satsuma mandarin oranges, peeled and sectioned, with pith and pits removed
- In a mason jar combine 1/3 cup of the vinegar with a pinch of salt and pepper. Add 1 cup of the olive oil and the shallots. Cover and shake vigorously until the dressing becomes thick. Set aside.
- Season the shrimp with salt and pepper. In a large skillet heat the remaining olive oil until hot. Add the shrimp and saute, stirring constantly, until cooked through, 2 to 3 minutes.
- Remove the shrimp to a bowl and toss with half of the dressing.
- Deglaze the pan over medium heat with the remaining vinegar, scraping the bottom of the pan. Pour over the shrimp. Cover the bowl with plastic wrap and set aside.
- Halve the fennel bulbs and cut into 1/4-inch slices. Toss with the lemon juice. In a large bowl combine the fennel, frisee, orange sections and remaining dressing. Mix in the shrimp with its dressing. Serve immediately.