WARM SHRIMP AND ORANGE SALAD
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 10
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.
FENNEL AND ORANGE SALAD TOPPED WITH PRAWNS / SHRIMP
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
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
FRISEE SALAD WITH SHRIMP, FENNEL AND MANDARIN ORANGES
Provided by Sara Rimer
Categories salads and dressings
Time 20m
Yield Ten servings
Number Of Ingredients 9
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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