Marinated Shrimp Salad

Photo: Quentin Bacon; Styling: Anghard Bailey
Offer this garlicky salad as a main-dish option, or set it out for a starter snack. You can reserve some of the feathery fennel fronds for a pretty garnish. Be careful not to overcook the shrimp--you want them just barely done so they won't become tough as they marinate.

Yield:

8 servings (serving size: about 1 1/2 cups salad)

Recipe from

Recipe Time

Hands-on: 40 Minutes
Total: 8 Hours, 43 Minutes

Nutritional Information

Calories 289
Fat 12.2 g
Satfat 1.8 g
Monofat 7.1 g
Polyfat 2.1 g
Protein 35.5 g
Carbohydrate 8.2 g
Fiber 1.1 g
Cholesterol 259 mg
Iron 4.6 mg
Sodium 501 mg
Calcium 109 mg

Ingredients

3 pounds large shrimp, unpeeled
3 quarts water
1 cup (3-inch) julienne-cut yellow bell pepper
1 cup thinly sliced fennel bulb
2/3 cup thinly sliced shallots
3 garlic cloves, thinly sliced
1 teaspoon grated lemon rind
1/2 cup fresh lemon juice
1 teaspoon kosher salt
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper
1/3 cup extra-virgin olive oil
4 bay leaves

Preparation

1. Peel and devein shrimp, leaving tails intact; discard the shells.

2. Bring 3 quarts water to a boil in a Dutch oven. Add shrimp; cook 3 minutes or just until shrimp turn pink. Drain and rinse with cold water; drain. Place shrimp in a large bowl. Add bell pepper, fennel, shallots, and garlic; toss to combine.

3. Combine rind and next 6 ingredients (through pepper) in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in bay leaves. Combine oil mixture and shrimp mixture in a large zip-top plastic bag; toss well to coat. Seal and marinate in refrigerator at least 8 hours or up to 24 hours, turning bag occasionally. Discard bay leaves.

Note:

Ann Taylor Pittman,

July 2011