Tossed Salad with Shrimp and Fennel

Tossed Salad with Shrimp and Fennel

Rated:
Recipe Rating: 3.29383
Serves 10
Fennel has an anise flavor, similar to licorice, which pairs well with shrimp. To blanch the fennel, thinly slice the bulbs then drop them in a large pot of boiling salted water and cook until just tender. Rinse in cold running water and drain well.
Ingredients: 
  • 1/3 cup sherry vinegar
  • 1/2 teaspoon fine sea salt, divided
  • 1/4 teaspoon ground black pepper, divided
  • 1/3 cup extra-virgin olive oil, plus 1 teaspoon, divided
  • 2/3 cup vegetable broth
  • 4 shallots, finely chopped
  • 1 pound shrimp, peeled and deveined
  • 2 fennel bulbs, trimmed and thinly sliced, then blanched
  • 1 lemon, Juice of
  • 10 cups spring greens mix
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Method: 
Mix together vinegar, 1/4 teaspoon of the salt and 1/8 teaspoon pepper.  Add 1/3 cup of the oil, broth and shallots. Mix vigorously, then set dressing aside.

Season shrimp with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet over medium heat, heat remaining 1 teaspoon oil until very hot but not smoking. Add shrimp and cook, stirring constantly, until cooked through and opaque, 2 to 3 minutes. Transfer shrimp to a bowl and toss with half of the reserved dressing. 

Toss fennel with lemon juice in a large bowl, then combine with spring salad mix and remaining dressing. Add shrimp with its dressing and toss salad gently once more. Transfer to bowls and serve immediately.
Nutritional Info: 
Per Serving: 140 calories (70 from fat), 8g total fat, 1g saturated fat, 70mg cholesterol, 270mg sodium, 7g carbohydrates, (3 g dietary fiber, 2g sugar), 11g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.