Fennel Salad With Pickled Shrimp

Course : Salads
Serves: 6
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Ingredients:

3 medium fresh fennel Bulbs -- trimmed on both ends, very thinly sliced, chopping
1 small red onion -- very thinly sliced
1 teaspoon salt and pepper to taste
2 tablespoons Extra virgin olive oil
3 Ounces fresh Parmigiano-Reggiano -- shaved (not grated or shredded)
---Pickled Shrimp
3 medium Vidalia spring onions -- white and dark green, very thinly sliced chopped
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
1 teaspoon salt to taste
2 Cups olive oil
1/2 pounds medium shrimp peeled and deveined, steamed 3 to 4 minutes until just cooked
 

Preparation / Directions:

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.

 

Nutritional Information:

652 Calories (kcal); 72g Total Fat; (97% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 3mg Sodium


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