I could eat citrus every day and not tire of it. What about you?
Here is a salad that could be a meal or an appetizer or a luncheon. Simple yet sophisticated. Ready in less than 15 minutes.
1/2 pound of large shrimps
1 fennel bulb (or 1 green tomato)
rind of an orange
olive oil, as needed
salt, pink peppercorns (optional), a good pinch of paprika
- Skin the oranges and pomelos and cut into segments; juice the remainder into a bowl.
- Peel the shrimp, freeze the peels to use for stock later. Slice the fennel into thin rings.
- Heat a little olive oil and fry the fennel till softened, a few minutes. Remove and set aside. Fry the shrimp until they turn pink and are cooked, about 3 minutes, adding some of the citrus juice to the skillet at the end.
- Place the citrus segments on a plate. Add the fennel slices in the middle, and arrange the shrimps all around. Pour the remaining citrus juice and serve.
NOTE: If using green tomatoes, cut the green tomato in thin slices and fry in some olive oil and dress with salt and some pepper or paprika.
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