Shrimp And Fennel Salad Recipes

SHRIMP, FENNEL AND RADISH SALAD

Steps:

• In a medium bowl, whisk together the mayonnaise, oil, dill, mustard, lemon, ¼ teaspoon each salt and pepper. Stir in the shrimp. In a separate bowl, combine the fennel, radishes and ½ teaspoon each salt and pepper.
• Arrange the lettuce on individual plates. Arrange the fennel mixture over the lettuce, then top with the shrimp mixture.

SHRIMP SALAD WITH CUCUMBER AND FENNEL

Steps:

• Cook shrimp in a large pot of simmering salted water until bright pink and cooked through, about 3 minutes. Drain and let cool.
• Peel and devein shrimp and place in a large bowl. Add fennel, fennel fronds, cucumber, onion, and lemon juice and toss to combine; season with salt and pepper. Drizzle with oil and toss to coat. Add dill and lemon zest and toss again; season with salt, pepper, and more lemon juice, if desired. Top with more pepper just before serving.
• Do Ahead
• Salad can be made 4 hours ahead. Cover and chill.

FENNEL WITH SHRIMP

Steps:

• Peel the onion and finely chop. Peel the garlic. Blanch the tomatoes, peel, seed and dice.
• Rinse and peel the fennel. Cut 1 fennel lengthwise into eighths. Cut the remaining into quarters lengthwise and crosswise into strips.
• Mix the onions and garlic in oil and cook for 5 minutes until they are soft and have some color. On medium heat, add the tomatoes and season with salt, pepper and sugar. Cook without the cover, stirring occasionally, for about 8 minutes. Simmer, then set aside.
• Saute the fennel strips in 6 tablespoons of oil, but do not brown. Dissolve the saffron in a little water, then add to the fennel. Simmer covered for about 10 minutes, then season with salt and pepper.
• Steam the fennel eighths for about 8 minutes. Drain. Heat 4 tablespoons of oil in a heavy pan and fry the steamed fennel eighths, then season with a little salt and pepper and keep warm.
• Heat 2 tablespoons of oil in another pan and cook the shrimp at the highest level for 3-4 minutes.
• Pour in the tomato sauce to a preheated dish after briefly heating it and sprinkle the fennel strips around. Serve the shrimp and fennel eighths in a star-like shape. Sprinkle with cilantro and parsley and serve immediately.

SHRIMP SALAD WITH FENNEL, RED ONION, AND ORANGE

Steps:

• To make dressing, whisk together lemon juice, oil, and pepper in small bowl.
• To section oranges, cut slice off top and bottom end. Stand orange and slice off peel and white pith, turning orange as you cut. Hold fruit over large bowl to catch juices and cut between membranes to release sections, allowing sections and juice to fall into bowl.
• Add shrimp, fennel, onion, olives, fennel fronds, and dressing to oranges and toss to combine.
• Serving size: about 2 cups

FENNEL AND ORANGE SALAD TOPPED WITH PRAWNS / SHRIMP

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.

SHRIMP SALTIMBOCCA WITH FENNEL AND ARUGULA SALAD

Steps:

• For the shrimp: Peel and devein the shrimp, leaving the tails on; reserve the shells. Break off and reserve the heads. Add a drizzle of EVOO to a medium saucepot over medium-high heat. Add the shrimp heads and shells and saute for a few minutes. Add the bay leaf and enough chicken stock to cover; simmer for 15 to 20 minutes to infuse. Strain the shrimp stock and set aside.
• Rinse and dry the peeled shrimp and place them in a large mixing bowl. Add some EVOO, salt and pepper, and the lemon zest, chile flakes and garlic; toss to combine. Place a sage leaf down the back of each shrimp, where it has been deveined, and then wrap each shrimp carefully and snugly with a slice of prosciutto.
• In a large skillet, heat the EVOO (one turn of the pan) over medium to medium-high heat. Add the wrapped shrimp and cook, turning occasionally, until the prosciutto is crisp and the shrimp are pink and firm, 6 to 8 minutes. Remove to a platter and set aside. Douse the pan with the vermouth and about 1/2 cup shrimp stock, and swirl. Swirl in the butter to make a sauce, then squeeze in the lemon juice. Pour the sauce over the shrimp.
• For the salad: Toss the fennel with the arugula. Add the lemon juice and some salt and pepper. Drizzle with olive oil to coat. Toss well. Add the shaved Parm.
• Serve the shrimp with some crusty bread and the fennel and arugula salad on the side.

SHRIMP, FENNEL, AND WHITE BEAN SALAD

Steps:

• In a large bowl, toss together fennel, beans, olives, radishes, scallions, parsley, and oregano. In a medium skillet, heat 1 tablespoon oil over medium-high. Cook shrimp until opaque throughout, about 4 minutes, flipping once. Add shrimp to fennel mixture.
• In a small bowl, whisk together 1/4 cup oil, lemon juice, mustard, and 1 teaspoon salt. Pour over salad and toss to combine. Serve in glasses, if desired.

FENNEL & GARLIC SHRIMP

Steps:

• Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color.
• Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they¿re pink and just cooked through.
• Off the heat, sprinkle with the parsley, 1 tablespoon of chopped fennel fronds, the Pernod (if using), the fleur de sel, and black pepper and serve it with bread to soak up all the pan juices.

ROASTED PEAR, FENNEL AND SHRIMP SALAD

Steps:

• Slice the pears, fennel and red onion into similar chunks.
• On a sheet pan, place the pears, fennel, red onion and shrimp. Drizzle with oil, and sprinkle with Cajun seasoning and salt.
• Bake at 350 degrees for 30 minutes. At 30 minutes, the shrimp should just be done. Remove them from the pan and and place the pan back in the oven for an additional 15 minutes.
• Serve the baked ingredients on a bed of lettuce. Enjoy!

WARM SHRIMP AND FENNEL SALAD

Steps:

• Make the vinaigrette: Combine hot mustard, olive oil and sherry vinegar, taste for seasonings.
• Pour beer into deep saucepan and add garlic, dill sprigs and dash of salt and pepper. Bring to boil, reduce heat and simmer for l0 minutes.
• While beer is simmering, heat olive oil in skillet over medium flame and add fennel. Cook fennel for about 7 minutes; it should "sweat" but remain crisp. Remove fennel to warm serving bowl. Keep warm.
• Drop shrimp in pot with beer, turn heat to high, cover and cook for about a minute. Remove shrimp with slotted spoon, drain well and arrange over fennel. Pour vinaigrette over ingredients. Sprinkle with dill. Toss well, taste for seasoning and serve immediately.

VIETNAMESE SHRIMP AND FENNEL SALAD

Steps:

• FIRST Using a sharp knife, slice the shrimp lengthwise along the back in half. Bring 4 cups of water and the rice wine, if using, to a boil, add the shrimp, and cook about 1½ minutes after the water reaches a boil, or until the shrimp are opaque. Drain in a colander and rinse under cold running water. Drain again.
• SECOND Holding each fennel bulb securely, cut lengthwise in half, then cut into slices about ¼ inch thick and 1½ inches long.
• THIRD In a large stockpot, heat 2 quarts of water until boiling. Add the softened rice stick noodles and swirl in the hot water. Cook for 10 seconds, or until just tender. Remove with a strainer or a slotted spoon and drain thoroughly in a colander. Rinse under cold running water. Drain thoroughly and arrange on a deep serving platter.
• FOURTH Bring the water back to a boil. Add the fennel slices and cook about 6 to 7 minutes, until crisp-tender. Drain, refresh under cold running water, and drain again thoroughly. Arrange the fennel slices over the noodles and sprinkle the carrots on top, leaving a slight indentation in the center. Arrange the shrimp in the center. Sprinkle the cilantro, scallion greens, and basil on top.
• FIFTH Soak the dried chile flakes in the lime juice for 2 to 3 minutes in a medium bowl. Add the remaining Dressing ingredients, and stir to dissolve the sugar. Spoon the dressing onto the salad or serve on the side. Eat at room temperature or chilled.

SHRIMP AND FENNEL SALAD

Steps:

• Cook shrimp in a large pot of simmering salted water until bright pink and cooked through, about 3 minutes. Drain and let cool. Peel and devein shrimp and place in a large bowl. Add fennel, fennel fronds, cucumber, onion, and lemon juice and toss to combine; season with salt and pepper. Drizzle with oil and toss to coat. Add dill and lemon zest and toss again; season with salt, pepper, and more lemon juice, if desired. Top with more pepper just before serving.

FENNEL SALAD WITH SHRIMP AND ARUGULA

Steps:

• Rinse and trim the fennel. Cut into quarters, remove the stalk, and thinly slice.
• Peel and finely chop the ginger and garlic.
• Rinse and trim the arugula, then tear into bite-sized pieces.
• Coarsely chop the cilantro.
• Peel and julienne the onion.
• Peel the grapefruit thoroughly, then remove the whole fruit segments. Collect any juice created in a bowl. Squeeze the remaining pulp into the bowl. Mix the juice, with the sesame oil, grapeseed oil, and the honey.
• Mix the fennel, ginger, garlic, arugula, shrimp, cilantro, onion, and grapefruit in a bowl. Mix in the dressing, and season to taste with lime juice. Transfer to bowls, sprinkle with chili flakes, and serve.