Warm Shrimp And Salad With Fennel And Arugula Recipes

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.

SUMMER GRILLED SHRIMP SALAD

Steps:

• Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
• Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
• Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
• Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.

SHRIMP SALTIMBOCCA WITH FENNEL AND ARUGULA SALAD

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.

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 SALAD WITH SHRIMP AND ARUGULA

Steps:

• Rinse and trim the fennel. Cut into quarters, remove the stalk, and thinly slice.
• Peel and finely chop the ginger and garlic.
• Rinse and trim the arugula, then tear into bite-sized pieces.
• Coarsely chop the cilantro.
• Peel and julienne the onion.
• Peel the grapefruit thoroughly, then remove the whole fruit segments. Collect any juice created in a bowl. Squeeze the remaining pulp into the bowl. Mix the juice, with the sesame oil, grapeseed oil, and the honey.
• Mix the fennel, ginger, garlic, arugula, shrimp, cilantro, onion, and grapefruit in a bowl. Mix in the dressing, and season to taste with lime juice. Transfer to bowls, sprinkle with chili flakes, and serve.

ARUGULA AND FENNEL SALAD

Steps:

• Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved 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.

SAUTéED SHRIMP WITH ARUGULA AND TOMATOES

Steps:

• In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Add arugula, season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine.

ARUGULA-FENNEL SALAD

Steps:

• Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.