Warm Shrimp And Fennel Salad

By Bryan Miller

Published March 22, 1983

Total Time
25 minutes
Rating
4(5)
Comments
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Featured in: SALAD IDEAS YOU CAN WARM UP TO

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Ingredients

Yield:Serves 4

FOR THE VINAIGRETTE

  • 2 tablespoons sherry vinegar

  • 6 tablespoons olive oil

  • 1 ½ teaspoons hot mustard

FOR THE SHRIMP AND FENNEL

  • 1 12-ounce bottle of beer

  • 2 cloves garlic, peeled and bruised

  • 5 sprigs fresh dill

  • Salt and pepper to taste

  • 3 tablespoons olive oil

  • 3 bulbs fresh fennel, sliced thin and cut into bite-size pieces

  • 1 pound shrimp (about 15 medium size), peeled

  • 1 teaspoon chopped fresh dill for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

17 grams carbs; 183 milligrams cholesterol; 464 calories; 22 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 31 grams fat; 6 grams fiber; 969 milligrams sodium; 26 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the vinaigrette: Combine hot mustard, olive oil and sherry vinegar, taste for seasonings.

  2. Step 2

    Pour beer into deep saucepan and add garlic, dill sprigs and dash of salt and pepper. Bring to boil, reduce heat and simmer for l0 minutes.

  3. Step 3

    While beer is simmering, heat olive oil in skillet over medium flame and add fennel. Cook fennel for about 7 minutes; it should "sweat" but remain crisp. Remove fennel to warm serving bowl. Keep warm.

  4. Step 4

    Drop shrimp in pot with beer, turn heat to high, cover and cook for about a minute. Remove shrimp with slotted spoon, drain well and arrange over fennel. Pour vinaigrette over ingredients. Sprinkle with dill. Toss well, taste for seasoning and serve immediately.

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5 user ratings
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Comments

Sandy

Well, this is a nice find. Quick, easy, delicious. Does not need this much olive oil; half as much to cook the fennel, maybe a little water as a supplement to keep it from browning. I had vinaigrette left over, perfect for tomorrow. Not sure I'd call this dish a salad, just a simple entree.

Sandy

Well, this is a nice find. Quick, easy, delicious. Does not need this much olive oil; half as much to cook the fennel, maybe a little water as a supplement to keep it from browning. I had vinaigrette left over, perfect for tomorrow. Not sure I'd call this dish a salad, just a simple entree.

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