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  • Writer's pictureTommy Centola

Satsuma and Shrimp Salad

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.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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