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Shrimp, Fennel, and Orange Salad

Shrimp, Fennel, and Orange Salad

Coastal Living MARCH 2005

  • Yield: Makes 4 servings

Ingredients

  • 1 quart water
  • 1/4 cup kosher salt
  • 1 teaspoon cayenne pepper
  • 1/2 cup orange juice
  • 1/4 cup fennel seed
  • 1/2 pound jumbo fresh shrimp, unpeeled
  • 1/4 cup rice vinegar
  • 1/4 cup olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 fennel bulb, thinly sliced
  • 2 oranges, peeled and sectioned
  • 1 tablespoon chopped fresh chives

Preparation

Bring water and next 4 ingredients to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain, and rinse with cold water. Peel and devein shrimp; chill.

Stir together rice vinegar and next 3 ingredients in a medium bowl. Set aside.

Combine fennel, oranges, chives, and shrimp. Add dressing mixture; toss well. Cover and chill thoroughly.

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Shrimp, Fennel, and Orange Salad recipe

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