Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Bulbs fresh fennel -- trimmed on both
ends, very thinly sliced, chopping
enough of the feathery tops to make 2
1 Small red onion -- very thinly sliced
Salt and pepper to taste
Extra virgin olive oil (the very best you
1 can find)
3 Ounces fresh Parmigiano-Reggiano -- shaved (not grated
or shredded)
Pickled Shrimp
3 Vidalia spring onions -- white and up to
2 inch dark green, very thinly
sliced
1 Tablespoon drained capers
3 Cloves garlic -- very thinly sliced
2 Cups champagne or rice wine vinegar
1 Cup water
1 Tablespoon whole coriander
1 Tablespoon fennel seed
1 Teaspoon thinly sliced fresh ginger
Salt to taste
2 Cups olive oil
1 / 2 pounds medium shrimp -- peeled and
deveined, steamed 3 to 4 minutes
until just cooked |
Preparation:
Boil the vinegar, water, coriander, fennel seed, ginger and salt over medium
heat for 10 minutes. Remove from the heat and cool. Stir in olive oil. Pour
over the shrimp and marinate 24 to 48 hours.
To serve:
Arrange fennel and red onion on a salad platter. Season with salt and
pepper.
Drizzle with olive oil. Top with drained shrimp and shaved
Parmigiano-Reggiano. Sprinkle with minced fennel. Pass extra olive oil on
the side.
The distinctive anise flavor of bulb fennel goes very well with the tang of
our tender marinated shrimp. |