In the movie Forrest Gump, Bubba Blue told Forrest of all the ways that shrimp could be prepared. I wonder if this weeks recipes were included?
1/3 cup fresh satsuma juice
1 tablespoon Creole mustard
1/2 teaspoon Sugar
1/2 teaspoon hot sauce
1/8 teaspoon kosher salt
5 tablespoons canola oil, divided
1/4 cup sliced red onion
1 1/2 pounds peeled and deveined extra-large fresh shrimp (tails on)
1 teaspoon Creole seasoning
8 cups loosely packed fresh arugula
1 cup fresh satsuma sections ( about 4 satsumas)
1/4 cup chopped toasted pecans
3 tablespoons chopped fresh parsley
In a medium bowl, whisk together satsuma juice, mustard, sugar, hot sauce, and salt; gradually whisk in 2 tablespoons oil. Add onion; cover and let stand for 1 hour.
In a large skillet, heat 1 1/2 tablespoons oil over medium-high heat. Sprinkle shrimp with Creole seasoning. Add half od shrimp to skillet; cook until pink and firm, about 2 minutes per side. Remove from skillet. Repeat with remaining 1 1/2 tablespoons oil and remaining shrimp. Let cool slightly.
On a large serving platter, arrange arugula, satsuma sections, and shrimp. Sprinkle with pecans nd parsley. Remove onion from dressing; arrange on top of salad. Serve immediately with dressing.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
