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Gulf Shrimp over Shaved Fennel Salad

Description

Recipe Courtesy of Chef Drew Dzejak, The Grill Room, New Orleans, LA

Course:
Appetizer
Servings:
4
Level:
Intermediate
Occasion:
Year Round
  • Prep Time:
    15 mins
  • Cook Time:
    5 mins
  • Ready In:
    2 hrs

Ingredients for Shrimp

  • 3 cups Louisiana satsuma juice or freshly squeezed orange juice, in all 1 pound
  • Extra large (16-20 count) Gulf shrimp, peeled and deveined
  • 2 bulbs fennel, thinly shaved
  • 2 teaspoons chile flakes
  • Salt and freshly ground black pepper to taste

Ingredients for Mignonette

  • 1 cup Louisiana satsuma or freshly squeezed orange juice
  • 4 shallots, minced
  • 1 bunch chives, minced
  • 1/2 cup white balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons sugar
  • 1/4 teaspoon sugar
  • 1/2 teaspoon freshly ground black pepper

Preparation Directions for Shrimp

  1. In a medium saucepot set over medium heat bring 2 cups juice to a simmer.
  2. Add shrimp and cook until pink, 4 to 5 minutes.
  3. Strain and discard liquid. Chill shrimp for 1 hour.
  4. Place fennel in bowl with remaining juice.
  5. Season with chile flakes, salt and pepper.
  6. Marinate for 30 minutes.

Preparation Directions for Mignonette

  1. Combine juice with shallots, chives, vinegar, olive oil, sugar, salt and pepper.
  2. Mix well and allow flavors to marry for 30 minutes.

Presentation

  1. Divide fennel salad among 4 plates.
  2. Toss shrimp with half of citrus mignonette and divide evenly over salads.
  3. Drizzle citrus mignonette over salads.

Suggested Cookware