Today I give you an idea for a salad light, fresh and colorful: orange salad with fennel and shrimp.
The salad of oranges in winter I prepare often because my Alex loves it and would eat it every day, prefers complete with fennel, olives and some washer fresh onion. For me, generally not fond mix the sweet tastes to those salted but it is also true that I like to try new combinations.
And that is why the other day I decided to combine the oranges and fennel with shrimp that I had to serve for a second.
Fast and tasty salad of fennel and oranges shrimp, try it even if you think that the combination is a little bit risky, I'm sure you'll love.
Orange salad with fennel and shrimp
Makes 4 servings
8 or 12 fresh shrimp or frozen crayfish tails
1 lemon (juice)
extra virgin olive oil
salt-pepper q b
Trim the fennel removing the hardest part and filamentous, very well wash them, cut them into thin slices and place in a salad bowl.
Peel the oranges bleed, cut into slices or wedges and add them to the fennel.
Now prepare the salad dressing: In a bowl brought together the oil, lemon juice, salt and a pinch of pepper.
Emulsify the ingredients slamming them with a fork, and season the salad.
Cover and cook for half an hour or the time that will be used to cook the shrimp.
As for cooking shrimp, you can choose a steaming or boil them in water, whichever you prefer.
Meanwhile clean the shrimp, remove the shell retaining the tail and remove the wire by pulling it with the tip of a toothpick.
For steaming, place the shrimp in a suitable basket that you will put on the pot when the water starts to form steam.
If you have no special basket for steaming can use a strainer or a colander in Metellus, absolutely not plastic.
For the cooking time depends on the size of the shrimp, if they are small in 3-4 minutes will be cooked, otherwise keep them more, you can even when settling observing them as they cook the prawns change color.
Let cool the shrimp and add them to the salad, then serve.