0
|
|
 |
|
Recipes by
Main Ingredient
Recipes by
Course
Recipes by
Dish
Recipes by
Cuisine
Recipes by
Special Diet
|
|
|
0 |
|
0
Italian Shrimp and Fennel Salad Recipe
Serves 4
Ingredients: 2 1/2 tbsp olive oil, divided
1 large red bell pepper, diced
1 medium fennel bulb, trimmed, diced
1/4 tsp crushed red pepper flakes, divided
Salt to taste
Juice of 1 large lemon
4 tablespoon, divided use
1 lb large peeled shrimp
1 small clove of garlic, minced
3 green onion, sliced
1 tbsp drained capers
1 tsp reduced-fat mayonaise
2 or 3 teaspoons minced fresh rosemary
Instructions: 1. Heat 1 tablespoon of the oil in a large skillet over high heat.
2. Add bell pepper, fennel, half of the crushed pepper flakes and salt to taste.
3. Cook, stirring often, until vegetables begin to brown at the edges, 6 or 7 minutes.
4. Transfer to a mixing bowl and add half of the lemon juice.
5. Add 1 Tablespoon oil to pan.
6. When hot, add shrimp, remaining pepper flakes and salt to taste.
7. Cook Stirring, until shrimp are pin, 2 to 3 minutes, adding remaining lemon juice and garli just before it is taken off the heat.
8. Add to vegetables Add remaining ingredients, including the remaining 1/2 Tablespoon oil, and mix well.
9. The salad can be served when it cools to room temperaturor chilled overnight.
10. Adjust the seasoning at serving time.
|
0 |
|
0
0
0 |
