Frisee Salad With Shrimp Fennel Mandarin Oranges Recipes

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FENNEL AND ORANGE SALAD TOPPED WITH PRAWNS / SHRIMP



Fennel and Orange Salad Topped With Prawns / Shrimp image

Very simple salad to serve as an entrée at any summer party, perfect to prepare in advanced. You could use cooked or raw prawns/shrimp, but please make sure there is 500 grams once it's been shelled and divined or there may not be enough for everyone. If you are using raw prawns/shrimp - you could boil a pot of water and add prawns/shrimps for 3 - 5 mins (until they are floating). Then remove the prawns/shrimps from the boiling water. Place the prawns/shrimps into a bowl filled with iced cold water, this will quickly cool off the prawns/shrimp and avoid them from over cooking. Does not include marinating time. (Revised Recipe)

Provided by Chef floWer

Categories     Oranges

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 red chili, finely minced
2 garlic cloves, finely minced
1 tablespoon parsley, finely chopped
500 g fresh prawns or 500 g shrimp, shelled and divined
1/2 baby fennel
1 tablespoon olive oil
1 tablespoon white wine vinegar
3 fresh oranges

Steps:

  • To make up the marinate add lemon juice, olive oil, finely minced fresh red chilli, finely minced fresh garlic, finely chopped fresh parsley into a jar and shake until the mixture it's well blended.
  • Place the shelled and divined prawns/shrimp into a bowl and pour the marinate over the prawns/shrimp. Marinate in the fridge for about two hours.
  • Once marinate is ready make the salad.
  • Slice fennel in half and remove the middle bulb of fennel (this part could be very woody if fennel wasn't picked at the right time). Finely slice fennel into straw size. In a small bowl, mix olive oil and white wine vinegar then add fennel to soak/marinate in until ready to use.
  • Peel each orange and sliced them into four thick slices each. When ready to serve this dish arrange three oranges in a circle (lapping each other) in the middle of each serving plates. If your orange is small then you may need another orange.
  • Place fennel on top of the orange (you can discard any left over dressing).
  • Place/Style the prawn/shrimp onto of the salad, discard any marinate.
  • Serve and Enjoy.

Nutrition Facts : Calories 268.4, Fat 15, SaturatedFat 2, Cholesterol 157.5, Sodium 723.9, Carbohydrate 16.1, Fiber 3.4, Sugar 9.5, Protein 18.5

MANDARIN ORANGE SHRIMP SALAD



Mandarin Orange Shrimp Salad image

This wonderful tossed salad is great for a special salad or even a main course. It's one of my most requested recipes. Omit or increase ingredients to suit your taste. Serves 8 as salad, 4-6 as main dish.

Provided by kmalavey

Categories     < 30 Mins

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 13

1/2 cup sugar
2 teaspoons paprika
1 1/2 teaspoons salt
1 tablespoon dry mustard
1/2 cup red wine vinegar
1 cup salad oil
2 heads romaine lettuce, cut in bite-sized pieces
2 (11 ounce) cans mandarin oranges
1 cup slivered almonds, toasted
1 lb fresh shrimp
2 ripe avocados, chopped
1 red onion, sliced into thin rings
2 tablespoons toasted sesame seeds

Steps:

  • Mix dressing ingredients and let sit over night or at least 3 hours in refrigerator.
  • Toast almonds and sesame seeds in frying pan.
  • Chop salad into bite-size pieces.
  • Slice onion into thin rings.
  • Cut avocado into 1/2 inch cubes.
  • Sprinkle lemon juice on avocado if not serving immediately.
  • Combine all salad ingredients including drained oranges and shrimp.
  • Toss, dress and serve.

FRISEE SALAD WITH SHRIMP, FENNEL AND MANDARIN ORANGES



Frisee Salad With Shrimp, Fennel and Mandarin Oranges image

Provided by Sara Rimer

Categories     salads and dressings

Time 20m

Yield Ten servings

Number Of Ingredients 9

1/3 cup plus 2 tablespoons sherry wine vinegar
Salt and freshly ground pepper to taste
1 cup plus 3 tablespoons light olive oil
4 shallots, minced
1 pound shrimp, shelled, deveined and split lengthwise
2 fennel bulbs, trimmed
Juice of 1 lemon
2 heads frisee or curly endive, washed
5 mandarin oranges (or clementines or tangerines), peeled and sectioned, with pith and pits removed

Steps:

  • In a mason jar combine 1/3 cup of the vinegar with a pinch of salt and pepper. Add 1 cup of the olive oil and the shallots. Cover and shake vigorously until the dressing becomes thick. Set aside.
  • Season the shrimp with salt and pepper. In a large skillet heat the remaining olive oil until hot. Add the shrimp and saute, stirring constantly, until cooked through, 2 to 3 minutes.
  • Remove the shrimp to a bowl and toss with half of the dressing.
  • Deglaze the pan over medium heat with the remaining vinegar, scraping the bottom of the pan. Pour over the shrimp. Cover the bowl with plastic wrap and set aside.
  • Halve the fennel bulbs and cut into 1/4-inch slices. Toss with the lemon juice. In a large bowl combine the fennel, frisee, orange sections and remaining dressing. Mix in the shrimp with its dressing. Serve immediately.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 22 grams, Carbohydrate 16 grams, Fat 26 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 508 milligrams, Sugar 9 grams, TransFat 0 grams

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