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Recipe 033 - Shrimp with Pineapple and Pickled Kumquats
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(This recipe is worth the two-day
wait for pickling.)
1 cup white-wine vinegar
2 cardamom pods
1 ½ tablespoons honey
Freshly ground black pepper
Pinch of piment d'Espelette, Aleppo pepper or toasted and ground red-pepper
1/3 cup extra-virgin olive oil, plus more for sautéing
1/3 pineapple, peeled, cored and cut into 2-inch cubes
1 cup frisée or other bitter or spicy greens, torn into small pieces
16 large shrimp, peeled and deveined
10 sprigs thyme
1. To pickle the kumquats, bring the
vinegar to a boil in a small pan. Add the cardamom pods. Put the
kumquats in a heatproof container, then pour in the vinegar mixture. Let
cool, then refrigerate for 2 days.
2. In a small bowl, whisk together the
honey and 3 tablespoons of the kumquat vinegar. Season with black pepper
and piment d'Espelette. Whisk in the olive oil.
3. Thinly slice 6 pickled kumquats and
remove the seeds; set aside. Thinly slice the pineapple cubes. (You need
only 12 slices total.) In a mixing bowl, combine the frisée, pineapple
and pickled kumquats.
4. Place the shrimp in a bowl and
season generously with salt; add the thyme and toss. Heat a large
cast-iron pan until almost smoking, then pour in enough oil to thinly
coat the base. Carefully add the shrimp and thyme and brown on both
sides until just cooked through, about 2 minutes; discard the thyme.
Transfer to the bowl with the frisée. Pour in just enough vinaigrette to
coat (about half) and toss.
Divide among 4 plates. Serves 4.
SUBMITTED BY: PHOTO BY:
Copyright 2003. All
Rights Reserved. Kumquat
Growers, Inc. 31647 Gude Rd. Dade City,
Page updated: 05/17/2008