This recipe, from Lauren Bank Deen’s cookbook, “Kitchen Playdates” can be prepared with a little help from your kids. Younger ones can help measure ingredients, crack coriander seeds, and serve. Older kids can devein the shrimp under supervision, using a shrimp deveiner instead of more dangerous paring knives.
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- 1 red onion, thinly sliced
- 1 fennel bulb, halved and thinly sliced (trimmings saved)
- 2 lemons, washed and very thinly sliced
- 1 tablespoon salt
- 1 pound large shrimp (13 to 15 per pound), peeled and deveined, with tails left on
- 1 mango, sliced into thin half-moons
- 1 cup extra virgin olive oil
- 1/2 cup fresh lemon juice
- 1/4 cup rice wine vinegar
- 6 cloves garlic, peeled and crushed
- 1 teaspoon fennel seeds, lightly cracked (see Note in Additional Info)
- 1/2 teaspoon kosher or sea salt
- 1 Combine the onion, fennel trimmings, and half the sliced lemons in a large pot filled with cold water. Bring to a boil, lower the heat, and simmer for 15 minutes. Add the salt and shrimp. Remove from the heat and allow the shrimp to cook until they just turn pink and begin to curl, about 45 seconds to 1 minute. Drain and let shrimp cool.
- 2 Combine all the remaining ingredients in a large bowl, add the shrimp, cover, and refrigerate overnight. Toss with the kosher or sea salt before serving.