By Chef Amanda DeLaura
It is hot in the kitchen! And I don’t feel like turning on my oven. This dish is a great summer lunch or dinner and was inspired during my time in Sicily, Italy where fennel (thinly sliced or cubed) is a very common side for any meal. I choose to leave the shells on my shrimps as they guarantee the shrimps to be moist and flavorful after being cooked. Although it’s very challenging to find in your local market, it is also very fun and interactive to serve shrimps that still have their heads on (all the more flavor as well). Bon appétit!
Serves 4
Ingredients:
1 large fennel, rinsed & cubed (reserve fonds)
1 grapefruit, peeled & cubed
2 oranges, peeled & cubed
1 Tbsp extra virgin olive oil
Salt & pepper, to taste
16 to 20 prawns or shrimps, depending on size
3 cloves garlic, minced
1/2 tsp chili flakes 2 Tbsp olive oil
Salt & pepper, to taste
1 splash white wine, as desired
1 Tbsp butter
Directions:
- To assemble the salad, combine all ingredients together in a medium-sized bowl and season with salt and pepper. Taste and adjust accordingly.
- To cook the shrimp, toss the shrimp with 2 Tbsp olive oil, minced garlic, chili flakes, salt and pepper. Heat a cast iron skillet (or normal skillet if desired) over medium-high heat. Once hot, add the shrimps to the pan, splash the shrimps with white wine and cook on the first side for approximately 3 minutes. Lower the temperature to medium and flip the shrimps. Continue to cook for 2 minutes.
- Once the shrimps are no longer opaque, remove from the heat, add the butter and Season with fresh black pepper, if desired.
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