The Washington Post, January 14, 2009
Delicate Maine shrimp can be "cooked," as in a seviche, just by marinating them briefly in citrus juice or vinegar; an aged sherry vinegar would be a fine substitute for the lemon or lime juice in this recipe.
The shrimp do not need deveining.
Maine shrimp, sold only in winter, are available at BlackSalt Fish Market in the Palisades neighborhood of Northwest Washington (202-342-9101); it's best to order a day in advance.
4 appetizer servings
Ingredients:
Directions:
Combine the shrimp, 2 tablespoons of the oil, the citrus juice and the chopped parsley or cilantro in a medium bowl. Sprinkle lightly with salt and black pepper, then add the ground red pepper. Toss to mix well; cover and marinate at room temperature for 30 minutes to 1 hour. (Do not leave longer than 1 hour or the shrimp might become too soft.)
Meanwhile, clean, rinse and dry the arugula, discarding any bits that don’t look good. Arrange the leaves on a serving platter.
Use a mandoline or very sharp knife to shave the fennel bulb, then distribute the shavings over the arugula. If you have the leafy green fronds or fennel tops, chop them coarsely and add to the shrimp marinade.
When ready to serve, dribble the remaining 2 tablespoons of oil over the fennel. Arrange the marinated shrimp, with all their marinade, on top of the fennel. Serve immediately.
NOTE: If you don’t like raw shrimp, poach the peeled shrimp very briefly, not more than 30 seconds, in rapidly boiling water; drain and toss to cool. Then mix with the marinade as above.
From cookbook author and food writer Nancy Harmon Jenkins.
265 calories, 16g fat, 2g saturated fat, 172mg cholesterol, 267mg sodium, 7g carbohydrates, 2g dietary fiber, n/a sugar, 24g protein.
