Shrimp with Blood Orange and Fennel Salad
Until recently in Italy, you never could have found an orange and fennel salad outside of Sicily, where sweet and sour is a local passion. But thanks in part to tourists, our food regionalism is softening. To me, this salad is worth eating anywhere. I've seen cooks use it as a topping for salmon and pasta, but I prefer combining it with shrimp. If you can't find the dramatic blood oranges, any sweet variety will do.
Until recently in Italy, you never could have found an orange and fennel salad outside of Sicily, where sweet and sour is a local passion. But thanks in part to tourists, our food regionalism is softening. To me, this salad is worth eating anywhere. I've seen cooks use it as a topping for salmon and pasta, but I prefer combining it with shrimp. If you can't find the dramatic blood oranges, any sweet variety will do.
- freshly ground black pep
- salt
- 1 pounds large shrimp with shells
- 3 cups orange sections)
- 1 teaspoon finely chopped fresh ros
- 1 tablespoon sliced garlic
- 1 tablespoon hot pepper sauce such as tabasco
- 4 tablespoons extra virgin olive oil
- 1 fennel bulb thinly sliced lengthwise (1â½ cups)
- 1 cups thinly sliced celery
- 1 cups leaves from celery heart
- 2 tablespoons whole fresh italian pars
- 2 tablespoons raspberry vinegar
- Carbohydrate 21.3284380670571 g
- Cholesterol 689.4604024 mg
- Fat 8.32819050102646 g
- Fiber 7.26457477728188 g
- Protein 95.0561078470264 g
- Saturated Fat 1.48961597360372 g
- Serving Size 1 1 recipe (721g)
- Sodium 888.546457787003 mg
- Sugar 14.0638632897753 g
- Trans Fat 2.64848637600658 g
- Calories 559 calories
Step-by-step
- Cut the shrimp in half lengthwise, keeping the shell and tail intact.
- Using a sharp knife, cut off both the top and bottom of the blood oranges. Remove the skin and the pith (the white part) from the outside of each orange. Carefully cut in between the segments to remove the flesh of the orange without any membranes. Work over a bowl to collect the juices. Place all of the segments in a strainer set over the bowl to collect the juices.
- In a large bowl combine the shrimp, rosemary, garlic, hot pepper sauce, 1 tablespoon of the olive oil, and salt and pepper to taste. Toss well, cover with plastic, and let stand for 1 hour on the counter or up to 24 hours in the refrigerator.
- Put the fennel, celery, celery leaves, and parsley in another large bowl. Cover with 4 cups of ice water, stir in 1 tablespoon salt, and refrigerate for at least 30 minutes but no longer than 24 hours. This will keep the fennel and celery crisp and prevent them from turning brown.
- To make the blood orange vinaigrette: Combine the collected blood orange juice, about 3 tablespoons, with the raspberry vinegar. Whisking constantly, slowly add 3 tablespoons of the remaining olive oil. Season with salt and pepper and set aside.
- Preheat the broiler or grill to its highest setting.
- When ready to assemble the salad, remove the fennel, celery, celery leaves, and parsley from the ice water and pat dry. Remove the shrimp from the marinade and grill, shell side down, until cooked through, 5 to 7 minutes. If broiling, place the shrimp shell upside down on a sizzle platter or baking sheet on a rack 5 inches from the heat. Move the pan every few minutes until the shrimp are ready, 5 to 10 minutes, depending how hot the broiler is.
- Toss the fennel mixture with the orange segments and the blood orange vinaigrette. Arrange the salad on individual plates, distribute the shrimp evenly on top, and serve.
A Taste of Sicily: Shrimp with Blood Orange and Fennel Salad
As a busy working mom, finding time to cook a delicious and healthy meal can feel like an impossible feat. But trust me, this recipe for Shrimp with Blood Orange and Fennel Salad is a game-changer. It's surprisingly quick to prepare, bursting with fresh flavors, and elegant enough for a dinner party or a relaxing weeknight meal. The vibrant colors alone make it a feast for the eyes, not just the stomach.
I first encountered this salad during a trip to Sicily. The combination of sweet blood oranges, crisp fennel, and succulent shrimp was an epiphany. The sweet and tart notes of the oranges perfectly balanced the subtle anise flavor of the fennel, creating a symphony of tastes in my mouth. The shrimp, simply grilled, added a touch of protein and smoky flavor. Since then, it's become a staple in my kitchen, a go-to recipe when I want something both impressive and effortless.
The beauty of this dish lies in its simplicity. There's no complicated technique or obscure ingredients. Even if you’re not a seasoned chef, you can easily master this recipe. And the best part? It allows for customization. You can easily adjust the amount of hot pepper sauce depending on your preference, add different herbs for a unique twist, or substitute the shrimp with another protein like grilled chicken or tofu. The possibilities are endless!
The Secret to Success: Preparation
The key to making this salad truly shine is proper preparation. Take the time to properly clean and prep your ingredients. I like to chill the fennel and celery in ice water to keep them crisp and prevent browning. This is a simple step that makes a noticeable difference in the final product.
Beyond the Plate: Serving Suggestions
While this salad stands beautifully on its own, it also pairs wonderfully with other dishes. I often serve it as a light starter before a main course or as a side dish to complement grilled meats or fish. The blood orange vinaigrette adds a lovely tang to grilled chicken or pork, while the fresh ingredients add a pop of color and flavor.
Beyond the Recipe: A Culinary Journey
This recipe isn’t just about cooking; it's about embracing a culinary adventure. It’s a reminder that simple ingredients, when combined with creativity and attention to detail, can create a truly unforgettable meal. It's a testament to the power of fresh, seasonal ingredients and a little bit of inspiration. So, go ahead, gather your ingredients, and embark on your own culinary journey with this delicious and refreshing Shrimp with Blood Orange and Fennel Salad. You won't regret it!
Ingredients you might need:
- Freshly ground black pepper
- Salt
- 1 pound large shrimp with shells
- 3 cups orange sections
- 1 teaspoon finely chopped fresh rosemary
- 1 tablespoon sliced garlic
- 1 tablespoon hot pepper sauce (e.g., Tabasco)
- 4 tablespoons extra virgin olive oil
- 1 fennel bulb, thinly sliced lengthwise
- 1 cup thinly sliced celery
- 1 cup leaves from celery heart
- 2 tablespoons whole fresh Italian parsley
- 2 tablespoons raspberry vinegar
Enjoy your culinary adventure!
