Best Fennel And Orange Salad Topped With Prawns Shrimp Recipes

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.

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.

FENNEL SPICED PRAWNS WITH CITRUS SALAD

Steps:

• Sprinkle the fennel spice evenly over the flesh side of the prawns and let sit, covered and refrigerated, overnight.
• Preheat the oven to 400 degrees F.
• Heat 2 tablespoons of the olive oil in a large skillet with even curved edge over medium high heat until hot. Lay the prawns, flesh down, against the curved sides of the pan, tails up and heads toward the center of the pan. Press them down with spatula or rest a slightly smaller pan on top of the prawns as a weight, so they cook evenly and rapidly. This will give them a gently curled shape. Cook until they begin to turn pink around the edges, about 2 minutes. Place the pan in the oven until the prawns are evenly pink, about 2 minutes longer.
• Cut the skin and white pith off all the citrus fruits and segment the fruits over a bowl to catch the segments and juices. Season with the salt and pepper and add the remaining 2 tablespoons of the olive oil. Toss well, taste for balance and reserve.
• To serve, place 1/4 of the watercress on 4 plates. Toss the citrus mixture again and spoon around and over the watercresss, moistening with juices. Arrange 3 prawns around each salad, standing them in a circle, tails up, and serve hot, warm or at room temperature.
• Fennel Spice Rub:
• 1 cup fennel seeds
• 3 tablespoons coriander seeds
• 2 tablespoons white peppercorns
• 3 tablespoons kosher salt
• Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
• Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
• Yield: about 1 1/4 cups
• Prep Time: 10 minutes

SHRIMP WITH ORANGE BUTTER AND FENNEL AND ORANGE SALAD

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.

FENNEL AND ORANGE SALAD

Steps:

• Peel the oranges over a bowl with a knife, removing the peel and white membrane, then roughly chop the whole orange on a cutting board; strain and reserve the juice. Put the orange pieces in a bowl with the fennel and scallions.
• Whisk the reserved juice with the cumin, salt, and oil. Toss with the salad; taste and adjust the seasoning and garnish with parsley or basil.
• In step 2, add the juice of a lemon. Omit the scallions and cumin and add 1/4 cup or more good-quality black olives, pitted and chopped, and 1/2 teaspoon fresh thyme leaves (or a pinch of dried thyme). Garnish with parsley leaves.
• Starting with the preceding variation, substitute 4 large artichokes or 2 cups canned artichoke hearts, drained and quartered, for the fennel (or use in addition to the fennel). If using fresh artichokes, prepare as directed on page 71 for Carciofi Fritti: Fried Artichoke Hearts (Italy)-cooking them just short of complete tenderness-and proceed as above.
• Starting with the first variation, substitute 1 red onion for the fennel and 1 teaspoon minced fresh rosemary leaves for the olives. Trim, peel, and thinly slice the onion and immerse it in salted water to cover for at least 10 minutes (30 is better) before draining, drying, and adding to the salad. Toss the rosemary with the oranges, onion, and dressing.