Warm Shrimp And Fennel Salad Recipes

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PROSCIUTTO-WRAPPED HEAD-ON SHRIMP WITH A WARM FENNEL, RADICCHIO AND GRAPEFRUIT SALAD



Prosciutto-Wrapped Head-On Shrimp with a Warm Fennel, Radicchio and Grapefruit Salad image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 13

1 Yukon gold potato, diced
Kosher salt
1 clove garlic, smashed
6 head-on shrimp (21/25 count)
3 ounces thinly sliced prosciutto
Olive oil, for cooking
1 small red onion, thinly sliced
2 tablespoons red wine vinegar
1/4 bulb fennel, cored and julienned, fronds reserved for garnish
1 grapefruit, cut into supremes (segments cut free of their membranes), juice reserved
Pinch red pepper flakes
1/2 head radicchio, cored and cut into chiffonade
Handful arugula

Steps:

  • Put the potatoes in a small, heavily salted pot of cold water with the smashed garlic. Bring the water to a boil, then cook until the potatoes are tender, 4 to 5 minutes. Drain and cool on a quarter sheet tray.
  • Using kitchen shears and starting below the head, slide a blade along the back of a shrimp until you reach the tail. Peel the skin off, being careful to keep the head and tail intact. Devein if necessary and very briefly rinse. Repeat with the remaining shrimp.
  • Wrap each piece of shrimp with a slice of prosciutto and secure with a toothpick. Thinly slice the remaining prosciutto and set aside.
  • Heavily coat a pan in olive oil and place over medium-high heat. Working in batches, saute the shrimp until the prosciutto is crisp and the shrimp has turned pink, about 2 minutes per side. Remove the shrimp from the pan and let cool, then remove the toothpicks.
  • Using the same pan and additional olive oil if necessary, fry the extra prosciutto slices until crisp, about 2 minutes. Turn down the heat to medium and add the potatoes. Cook for 2 minutes, then add the red onion. Cook until the onions are soft, about 4 minutes, then add the red wine vinegar and lightly mix. Turn the heat to low and add the fennel, reserved juice from the grapefruit and the red pepper flakes. Reduce for an additional minute or two. Add the radicchio and arugula and gently toss to coat. Season to taste.
  • Plate a large spoonful of warm salad and top with 3 pieces of shrimp. Garnish with a couple grapefruit supremes and fennel fronds. Repeat to make one more serving

WARM SHRIMP AND FENNEL SALAD



Warm Shrimp And Fennel Salad image

Provided by Bryan Miller

Categories     easy, quick, salads and dressings, appetizer

Time 25m

Yield Serves 4

Number Of Ingredients 11

2 tablespoons sherry vinegar
6 tablespoons olive oil
1 1/2 teaspoons hot mustard
1 12-ounce bottle of beer
2 cloves garlic, peeled and bruised
5 sprigs fresh dill
Salt and pepper to taste
3 tablespoons olive oil
3 bulbs fresh fennel, sliced thin and cut into bite-size pieces
1 pound shrimp (about 15 medium size), peeled
1 teaspoon chopped fresh dill for garnish

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.

Nutrition Facts : @context http, Calories 448, UnsaturatedFat 26 grams, Carbohydrate 18 grams, Fat 32 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 969 milligrams, Sugar 7 grams, TransFat 0 grams

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.

WARM FENNEL SALAD



Warm Fennel Salad image

Make and share this Warm Fennel Salad recipe from Food.com.

Provided by GG 38966

Categories     Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lemon
1 stalk fennel
3/4 teaspoon salt
1/2 cup red onion
12 radishes
3 tablespoons olive oil
2 tablespoons tarragon
2 tablespoons white wine vinegar
1 garlic clove
1/2 teaspoon pepper

Steps:

  • Fennel: salt it first and let sit for roughly 30 min, then squeeze out water.
  • Slice the red onions.
  • Thinly slice the radish.
  • Skillet: olive oil, lemon juice, white wine vinegar, red onion, garlic, fennel (order of putting things in skillet).
  • Once all in, cover & simmer until fennel is tender -- 30-40 minute.
  • Uncover and season and let simmer another 10 minute.
  • Plate mixed greens & radishes and top them with warm fennel salad.
  • ** Excellent with grilled salmon!

Nutrition Facts : Calories 132.5, Fat 10.5, SaturatedFat 1.5, Sodium 475.1, Carbohydrate 11.3, Fiber 3.8, Sugar 1.1, Protein 1.9

WARM SHRIMP SALAD



Warm Shrimp Salad image

A salad made of butter lettuce and shrimp sauteed in butter and lemon. Use your favorite salad dressing or vinaigrette, and vary the amount to your liking.

Provided by Lizzard

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 25m

Yield 3

Number Of Ingredients 10

1 pound medium shrimp - peeled and deveined
2 tablespoons butter
2 lemons, juiced
2 heads butter lettuce
2 tomatoes, chopped
1 avocado - peeled, pitted and diced
2 stalks celery, chopped
1 cucumber, cleaned and chopped
½ cup shredded carrots
⅓ cup vinaigrette salad dressing

Steps:

  • In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain.
  • In a large bowl tear lettuce into bite-size pieces, add the tomatoes, avocado, celery, cucumber carrots and cooked shrimp, toss to combine. Top with your favorite dressing or vinaigrette.

Nutrition Facts : Calories 460.3 calories, Carbohydrate 29.4 g, Cholesterol 250.4 mg, Fat 25.6 g, Fiber 12.1 g, Protein 36.7 g, SaturatedFat 7.4 g, Sodium 565.8 mg, Sugar 9.2 g

WARM SHRIMP SALAD



Warm Shrimp Salad image

For a delicious change of pace, try this zesty shrimp mixture spooned over fresh salad greens. The blend of herbs provides plenty of zippy flavor. Serve it with thick slices of Italian or garlic bread for an easy supper. -Judith LaBrozzi, Canton, Ohio

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup chopped onion
1 garlic clove, minced
1 tablespoon butter
1/2 cup chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/8 to 1/4 teaspoon crushed red pepper flakes
1 pound cooked medium shrimp, peeled and deveined
4 cups torn mixed salad greens

Steps:

  • In a large skillet, saute the onion and garlic in butter until onion is tender. Stir in the broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes or until heated through. Add shrimp; cook and stir for 2 minutes or until heated through. , Place salad greens on four serving plates; top with shrimp mixture.

Nutrition Facts : Calories 164 calories, Fat 5g fat (2g saturated fat), Cholesterol 180mg cholesterol, Sodium 328mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 24g protein.

SPINACH SALAD WITH SHRIMP, FENNEL AND BACON-BALSAMIC VINAIGRETTE



Spinach Salad with Shrimp, Fennel and Bacon-Balsamic Vinaigrette image

Categories     Salad     Shellfish     Tomato     Fourth of July     Father's Day     Backyard BBQ     Dinner     Lunch     Shrimp     Fennel     Spinach     Summer     Grill/Barbecue     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

8 tablespoons olive oil
1 tablespoon fennel seeds, crushed
1 teaspoon dried crushed red pepper
1 3/4 pounds uncooked large shrimp, peeled, deveined
12 bamboo skewers, soaked 30 minutes in water
2 fennel bulbs (about 12 ounces total), fronds chopped, bulbs cut into 1/3-inch-thick wedges
2 6-ounce packages baby spinach leaves
2 cups chopped seeded peeled tomatoes
Bacon-Balsamic Vinaigrette

Steps:

  • Mix 6 tablespoons oil, fennel seeds and crushed red pepper in small bowl. Thread shrimp onto skewers. Place on rimmed baking sheet. Pour oil mixture over; turn to coat. Sprinkle with salt and pepper. Cover and refrigerate 30 minutes.
  • Prepare barbecue (medium-high heat). Brush fennel wedges with 2 tablespoons oil. Sprinkle with salt and pepper. Grill fennel until golden, about 3 minutes per side. Transfer to large bowl. Grill shrimp until opaque in center, about 2 minutes per side. Transfer shrimp to plate; tent with foil.
  • Add spinach and tomatoes to fennel. Toss with enough vinaigrette to coat. Divide salad among plates. Sprinkle with bacon reserved from vinaigrette. Remove shrimp from skewers and arrange around salad. Garnish with chopped fennel fronds.

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.

GRILLED SHRIMP WITH FENNEL AND LEMON



Grilled Shrimp With Fennel and Lemon image

Make and share this Grilled Shrimp With Fennel and Lemon recipe from Food.com.

Provided by dicentra

Categories     Low Cholesterol

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

8 large shrimp, shelled and deveined
3 tablespoons extra virgin olive oil
1 large fennel bulb (halved lengthwise, cored and thinly sliced crosswise)
1 tablespoon finely chopped unsalted pistachios
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1/2 teaspoon fennel seed
salt & freshly ground black pepper
1 pinch sugar
2 teaspoons finely chopped shallots
2 tablespoons finely chopped peeled tomatoes
2 tablespoons finely chopped watermelon
1/2 tablespoon finely chopped basil, preferably purple

Steps:

  • Soak 8 bamboo skewers in warm water for 30 minutes; drain.
  • Insert 2 bamboo skewers through 2 shrimp so the skewers form an X; repeat with the remaining shrimp. Rub the skewered shrimp with 1 teaspoon of the oil.
  • In a medium bowl, combine the sliced fennel, pistachios, lemon juice, lemon zest and 2 1/2 tablespoons of the olive oil. In a small dry skillet, toast the fennel seeds over moderately high heat, stirring, until fragrant, about 3 minutes.
  • Add the seeds to the fennel salad and season with salt, pepper and the sugar.
  • Heat the remaining 1/2 teaspoon of olive oil in the small skillet. Add the shallot and cook over moderately high heat, stirring, until softened.
  • Remove from the heat and stir in the tomato and watermelon. Transfer to a small bowl and stir in the chopped basil.
  • Heat a grill pan. Season the shrimp with salt and pepper and grill over high heat until opaque throughout, about 2 minutes per side. Spoon the fennel salad onto 4 plates.
  • Set the shrimp skewers on the fennel, top with a spoonful of the salsa and serve at once.

Nutrition Facts : Calories 140.7, Fat 11.4, SaturatedFat 1.6, Cholesterol 21.3, Sodium 55.2, Carbohydrate 6.8, Fiber 2.5, Sugar 0.7, Protein 4.2

SHRIMP, FENNEL, AND WHITE BEAN SALAD



Shrimp, Fennel, and White Bean Salad image

Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 12

1 large fennel bulb (9 ounces), trimmed, cored, and thinly sliced
1 can (15.5 ounces) cannellini beans, rinsed and drained
1/2 cup Kalamata or Nicoise olives, pitted
3 radishes, thinly sliced
2 scallions (white and light-green parts only), thinly sliced
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh oregano leaves
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/2 pound medium shrimp, peeled and deveined
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
Coarse salt

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.

Nutrition Facts : Calories 245 g, Fat 15 g, Fiber 4 g, Protein 11 g, SaturatedFat 2 g

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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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 ...
From stevehacks.com


WARM FENNEL, GRAPE AND FISH SALAD - RICARDO CUISINE
In a non-stick skillet, brown fish in oil on both sides over medium-high heat. Season with salt and pepper. Add shallot and cook for about 1 minute. Break fish into pieces. Let cool. Salad In a bowl, combine all ingredients. Add warm fish mixture. Toss gently. Adjust seasoning. Comments Login to rate this recipe and write a review.
From ricardocuisine.com


SUMMER RECIPE: HOT & COLD FENNEL SHRIMP SALAD
Slice fennel and chop asparagus (only using the top half of the asparagus) while shrimp boils Drizzle olive oil on pan and add shrimp, fennel, asparagus, 1/2 teaspoon of garlic powder and 1 tablespoon of dried onion. Sprinkle basil in the pan and let it cook for 10-12 minutes until fennel and asparagus soften.
From crossroadsoffitness.com


WARM SHRIMP SALAD WITH HONEYDEW AND FETA - RECIPE - FINECOOKING
Preparation. Season the shrimp lightly with salt and cayenne. In a 12-inch skillet, heat 2 Tbs. of the oil over medium-high heat until shimmering hot. Add the shrimp and cook on one side until pink, about 1 minute. Flip and add the shallots, lime zest, and 1 tsp. of the lime juice. Turn the heat to medium and cook until just opaque throughout ...
From finecooking.com


SHRIMP SALAD WITH CUCUMBER AND FENNEL - PURE FLAVOR
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, leaving tail on and place in a large bowl. Step 2. 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 ...
From pure-flavor.com


SHRIMP WITH ORANGE BUTTER AND FENNEL AND ORANGE SALAD ... RECIPE
Crecipe.com deliver fine selection of quality Shrimp with orange butter and fennel and orange salad ... recipes equipped with ratings, reviews and mixing tips. Get one of our Shrimp with orange butter and fennel and orange salad ... recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Olive Oil Poached Tuna Melts Tuna has always …
From crecipe.com


ROASTED SHRIMP WITH GRAPEFRUIT & FENNEL SALAD - FOXES LOVE LEMONS
2022-03-21 Spread shrimp on rimmed baking pan in single layer; transfer to oven and bake 5 minutes or until shrimp are cooked through. Meanwhile, in large bowl, whisk vinegar, mustard, honey, shallot, grapefruit zest, salt and pepper and remaining 2 tablespoons oil until smooth. Add fennel and toss until well combined.
From foxeslovelemons.com


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Top Asked Questions

How to cook shrimp and shrimp salad?
In a large skillet, saute the onion and garlic in butter until onion is tender. Stir in the broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes or until heated through. Add shrimp; cook and stir for 2 minutes or until heated through. Place salad greens on four serving plates; top with shrimp mixture.
How to cook shrimp and lettuce for stir fry?
Directions. In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain. In a large bowl tear lettuce into bite-size pieces, add the tomatoes, avocado, celery, cucumber carrots and cooked shrimp, toss to combine.
What goes well with fennel?
Shaved fennel salad is a bright and fresh combination of flavors. It’s tangy, sweet, crunchy, and salty. Lemon zest is a delicious accompaniment to the ribbons of fennel. Chopped dates add a chewy texture and a little bit of sweetness too! Add on crunchy walnuts and celery with salty cheese, and you’re in heaven.
What is the best way to cook raw shrimp?
Use your favorite salad dressing or vinaigrette, and vary the amount to your liking. In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain.

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