Shrimp Saltimbocca With Fennel And Arugula Salad Recipes

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SHRIMP AND FENNEL CROSTINI



Shrimp and Fennel Crostini image

Provided by Anne Burrell

Categories     appetizer

Time 18m

Yield 10 to 15 crostini

Number Of Ingredients 8

Extra-virgin olive oil
4 cloves garlic, 3 smashed and 1 whole
Pinch crushed red pepper
1 bulb fennel, shaved thin on a Japanese mandolin and tossed with the juice of 1/2 a lemon, 1/4 cup fennel fronds, reserved
Kosher salt
1/2 pound (21 to 25) shrimp, peeled, deveined and cut in 1/2 lengthwise
1/2 cup dry white wine
1 baguette, cut into 1/2 inch slices on the bias

Steps:

  • Coat a large saute pan with extra-virgin olive oil. Add the 3 smashed garlic cloves and the crushed red pepper and bring to a medium heat. When the garlic is brown and very aromatic remove the garlic and discard. It has fulfilled its garlic destiny. Add the fennel, season with salt, and saute for 3 to 4 minutes or until the fennel is wilted and soft but does not have any color. Add the shrimp and white wine and season with salt. Saute for 1 to 2 minutes or until the wine has evaporated. Taste for seasoning and add salt if needed. Reserve.
  • Toast or grill each piece of bread and rub with the whole garlic clove. Drizzle each toast generously with extra-virgin olive oil and top with the shrimp/fennel mixture. Garnish with fennel fronds. Serve warm or at room temperature.
  • Try not to eat them all yourself.

SHRIMP SALAD WITH CUCUMBER AND FENNEL



Shrimp Salad with Cucumber and Fennel image

Provided by Alison Roman

Categories     Salad     Kid-Friendly     Lunch     Shrimp     Fennel     Cucumber     Spring     Summer     Healthy     Dill     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 8 Servings

Number Of Ingredients 10

2 pounds small shell-on shrimp
Kosher salt
2 fennel bulbs, sliced crosswise 1/4" thick, fronds reserved
1 English hothouse cucumber, sliced 1/4" thick
1 small red onion, very thinly sliced into rings
1 tablespoon finely grated lemon zest
1/4 cup (or more) fresh lemon juice
Coarsely ground black pepper
1/3 cup olive oil
1/2 cup small dill sprigs

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-ARUGULA SALAD



Fennel-Arugula Salad image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Steps:

  • Quarter, core and thinly slice 1 large fennel bulb; chop 1/3 cup of the fronds. Combine in a large bowl with 6 thinly sliced celery stalks and 2 cups baby arugula. Toss with 3 tablespoons each olive oil and lemon juice, 1/4 teaspoon lemon zest, and salt and pepper to taste.

FENNEL & GARLIC SHRIMP



Fennel & Garlic Shrimp image

Provided by Ina Garten

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 10

6 tablespoons good olive oil
1 cup chopped fennel bulb, fronds reserved
3 tablespoons minced garlic (9 cloves)
1/4 teaspoon crushed red pepper flakes
1 pound (16- to 20-count) shrimp, peeled with tails on
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon Pernod (optional)
1 teaspoon fleur de sel
1/2 teaspoon freshly ground black pepper
French bread for serving

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.

SHRIMP SALTIMBOCCA WITH FENNEL AND ARUGULA SALAD



Shrimp Saltimbocca with Fennel and Arugula Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 19

12 jumbo head-on shrimp or prawns (16-18 count)
2 tablespoons EVOO, plus more for liberal drizzling
1 fresh bay leaf
Chicken stock, to cover
Sea salt and black pepper
Zest and juice of 1 lemon
1 teaspoon chile flakes
2 to 3 cloves garlic, grated or minced
12 large fresh sage leaves
12 slices thinly sliced prosciutto
1/4 cup dry vermouth
2 tablespoons butter
A hunk of crusty bread, for serving
1 bulb fennel, thinly sliced
2 cups arugula
Juice of 1 lemon
Sea salt and black pepper
Olive Oil, to coat
4 ounces Parmesan, shaved

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.

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