Info
- Course: Antipasto/Mezze, Appetizer, Main Course, Tapas/Small Plates
- Skill Level: Challenging
- Cost: Moderate
- Favorited: 27 Times
Can be made ahead of time.
The World’s #1 Collection of Cookbook Recipes Online
Shrimp with Blood Orange and Fennel Salad
Cookbook
Gamberoni con Aranci e Finocchio
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 who want Ligurian pesto when they're in Rome or risotto Milanese in Florence, 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.
Yield : Serves 4 to 6
Ingredients
- 1½ pounds large shrimp, with shells
- 3 blood oranges (enough to make 3 cups orange sections)
- 1 teaspoon finely chopped fresh rosemary
- 1 scant tablespoon sliced garlic
- 1 tablespoon hot pepper sauce, such as Tabasco
- 4 tablespoons extra virgin olive oil
- Salt
- Freshly ground black pepper
- 1 fennel bulb, thinly sliced lengthwise (1½ cups)
- 1¼ cups thinly sliced celery
- 1½ cups leaves from celery hearts
- 2 tablespoons whole fresh Italian parsley leaves
- 2 tablespoons raspberry vinegar or other fruit vinegar
Directions
1. Cut the shrimp in half lengthwise, keeping the shell and tail intact.
2. 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.
3. 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.
4. 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.
5. 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.
6. Preheat the broiler or grill to its highest setting.
7. 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.
8. 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.
Notes
WINE SUGGESTION: Add a spoonful of blood orange juice to a glass of a sparkling wine and you can't go wrong. Or, if you want to keep it simple, pick up a Vernaccia di San Gimignano, such as La Gentilesca.
© 2005 Cesare Casella
Note from Cookstr's Editors
Nutritional information is based on 6 servings and includes 1/8 teaspoon of added salt per serving.
Nutritional Information
Nutrients per serving
270 kcal
15 % daily value
114 % daily value
3 % daily value
611 mg
64 mg
25 g
1 g
5 g
18 g
172 mg
564 mg
2 g
11 g
22 % daily value
