Shrimp With Orange Butter And Fennel And Orange Salad 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

SHRIMP WITH ORANGE BUTTER AND FENNEL AND ORANGE SALAD



Shrimp With Orange Butter and Fennel and Orange Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 28m

Number Of Ingredients 7

2 oranges
1 large bulb fennel, thinly sliced (about 2 cups)
4 teaspoons plus 1 tablespoon extra-virgin olive oil
2 teaspoons white wine vinegar
Kosher salt
12 large shrimp, peeled and deveined
2 tablespoons butter

Steps:

  • Zest and juice 1 orange; reserve. Cut the peel and white pith from the remaining orange. Slice the orange into half-moons and put into a bowl. Add the fennel, 4 teaspoons olive oil, vinegar, and 1 teaspoon salt; toss to coat and set aside.
  • Toss the shrimp with the remaining 1 tablespoon olive oil; sprinkle with salt. Sear the shrimp in a hot skillet for 45 seconds, then flip. Add 2 tablespoons orange juice, 1 teaspoon orange zest, and butter; cook until the shrimp is opaque in the center, 1 to 2 minutes.
  • Serve the fennel salad with the shrimp.

Nutrition Facts : Calories 355 calorie, Fat 26 grams, SaturatedFat 9 grams, Cholesterol 83 milligrams, Sodium 1020 milligrams, Carbohydrate 24 grams, Fiber 7 grams, Protein 9 grams, Sugar 12 grams

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.

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

FENNEL AND ORANGE SALAD



Fennel and Orange Salad image

Thin slices of fennel are complemented by fresh orange and a very light vinaigrette.

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 5

1 orange
1 large bulb fennel, halved, cored and thinly sliced (about 2 cups), plus fennel fronds, for serving
1 tablespoon extra-virgin olive oil
2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper

Steps:

  • Working in a circle, cut the peel and white pith from the orange using a small sharp knife. Halve the orange lengthwise and then slice into half-moons. Transfer to a medium bowl. Add the fennel, oil, vinegar, 1 teaspoon salt and a few grinds of pepper; toss to coat. Serve sprinkled with fennel fronds.

WARM SHRIMP AND ORANGE SALAD



Warm Shrimp and Orange Salad image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons olive oil
1 small clove garlic, cut into thin slices
8 ounces calamari cut into rings
8 ounces (net) peeled and deveined shrimp, cut in half, along the vein line
1/2 cup cooked Great Northern beans (if canned, get from health food store)
2 to 3 tablespoons sherry wine vinegar
Salt and freshly ground black pepper
2 (4-ounce) cans smoked mussels
2 navel oranges, cut into supremes
4 cups mixed greens such as frisee, bibb, red leaf lettuce washed, dried and torn into pieces lightly dressed with olive oil and sherry wine vinegar

Steps:

  • Heat the olive oil in a skillet. Add the garlic, calamari and shrimp and saute for 1 minute. Add the beans and saute for a minute. Add the vinegar and immediately remove the skillet from the heat and season to taste with salt and pepper.
  • Transfer the mixture to a bowl and add the smoked mussels and oranges and toss. Set on a bed of mixed greens and serve at room temperature.

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