Shrimp With Pineapple and Pickled Kumquats Recipe

Name: Shrimp With Pineapple and Pickled Kumquats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white-wine vinegar; 2 cardamom pods; 12 kumquats; 1 1/2 tablespoons honey; Freshly ground black pepper; Pinch of piment d'Espelette, Aleppo pepper or toasted and ground red-pepper flakes; ⅓ cup extra-virgin olive oil, plus more for sauteing; 13 pineapple, peeled, cored and cut into 2-inch cubes; 1 cup frisee or other bitter or spicy greens, torn into small pieces; 16 large shrimp, peeled and deveined; Kosher salt; 10 sprigs thyme

Servings: persons

1 cup white-wine vinegar
2 cardamom pods
12 kumquats
1 1/2 tablespoons honey
Freshly ground black pepper
Pinch of piment d'Espelette, Aleppo pepper or toasted and ground red-pepper flakes
⅓ cup extra-virgin olive oil, plus more for sauteing
13 pineapple, peeled, cored and cut into 2-inch cubes
1 cup frisee or other bitter or spicy greens, torn into small pieces
16 large shrimp, peeled and deveined
Kosher salt
10 sprigs thyme

1
To pickle the kumquats, bring the vinegar to a boil in a small pan.
2
Add the cardamom pods.
3
Put the kumquats in a heatproof container, then pour in the vinegar mixture.
4
Let cool, then refrigerate for 2 days.
5
In a small bowl, whisk together the honey and 3 tablespoons of the kumquat vinegar.
6
Season with black pepper and piment d'Espelette.
7
Whisk in the olive oil.
8
Thinly slice 6 pickled kumquats and remove the seeds; set aside.
9
Thinly slice the pineapple cubes.
10
(You need only 12 slices total.)
11
In a mixing bowl, combine the frisee, pineapple and pickled kumquats.
12
Place the shrimp in a bowl and season generously with salt; add the thyme and toss.
13
Heat a large cast-iron pan until almost smoking, then pour in enough oil to thinly coat the base.
14
Carefully add the shrimp and thyme and brown on both sides until just cooked through, about 2 minutes; discard the thyme.
15
Transfer to the bowl with the frisee.
16
Pour in just enough vinaigrette to coat (about half) and toss.
17
Divide among 4 plates.

776

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup white-wine vinegar, 2 cardamom pods, 12 kumquats, 1 1/2 tablespoons honey, and more.

Yes, Shrimp With Pineapple and Pickled Kumquats falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp With Pineapple and Pickled Kumquats

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