Royal Red Shrimp Salad With Fennel, Oranges and Red Onion
- Course: Salad
Summary:
This salad is a riot of color, from the red shrimp to its oranges and purplish-red onions. Shrimp other than royal reds may be used, but they may need to cook a bit longer.
See related box for where to buy royal reds.
Serve with an Orvieto Classico or a chenin blanc, such as a Vouvray.
6 servings
Ingredients:
- 3 to 4 medium oranges
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons rice vinegar
- 1/2 cup peanut oil or olive oil, plus more for the pan as needed
- Salt
- Freshly ground black pepper
- 1 to 1 1/2 pound royal red shrimp, fresh or defrosted, then peeled
- 6 to 8 handfuls salad greens, washed and spun dry (about 5 ounces)
- 1/2 medium red onion, cut into thin slices (half-moons; not mandoline-thin)
- 1/2 medium fennel bulb, trimmed and cut in half vertically, then each half cut into thin slices
Directions:
Cut the oranges into sections (see NOTE) over a bowl to catch the fruit and any juices. You will need about 30 orange sections for the garnish.
Make the vinaigrette by whisking together 1 tablespoon of the juice from the oranges, the lime juice, vinegar and oil in a medium mixing bowl. Season with salt and pepper to taste.
Season the shrimp with salt and pepper to taste. Brush a skillet with oil (preferably peanut) and heat over medium-high heat. Use tongs to add the shrimp to the skillet one at a time, being careful not to crowd. Cook for about 30 seconds on each side, without stirring, until just opaque. Transfer to a bowl and cover loosely to keep warm while you prepare individual portions.
Arrange a bed of salad greens on each plate.
Add the onion and fennel to the vinaigrette; toss until well coated. Divide the mixture among the plates, then divide the shrimp, topping each salad with them. Garnish with about 5 orange sections on each plate. Serve immediately.
*NOTE: To section citrus::Use a large chef's knife to slice off both ends of the fruit. Stand the fruit on end and slice downward along the curve of the fruit, cutting away both the peel and pith while leaving as much of the fruit as possible. Using a paring knife, cut between the sections to detach each section of fruit from its surrounding membrane.
Recipe Source:
From cookbook author John Martin Taylor.
E-mail the Food Section with recipe questions.
