Warm Shrimp And Fennel Salad Recipes

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

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

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.

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.

WARM FENNEL SALAD

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!

WARM SHRIMP SALAD

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.

WARM SHRIMP SALAD

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.

SPINACH SALAD WITH SHRIMP, FENNEL AND 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

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

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.

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.

FRISEE SALAD WITH SHRIMP, FENNEL AND MANDARIN ORANGES

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.