Italian Shrimp & Fennel Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 tbsp: Olive oil, divided use
1 Large: red bell pepper diced,
1 Medium: fennel bulb, trimmed
Diced,
1/4 tsp: Crushed red pepper flakes,
Divided use,
Salt to taste,
Juice of 1 large lemon,
4: tablespoon, divided use
1 lbs: 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 easpoons minced fresh,
Rosemary,
Directions:
Heat 1 Tablespoon of the oil in a large skillet over high heat. Add
bell pepper, fennel, half of the crushed pepper flakes and salt to
taste. Cook, stirring often, until vegetables begin to brown at the
edges, 6 or 7 minutes. Transfer to a mixing bowl and add half of the
lemon juice.
Add 1 Tablespoon oil to pan. When hot, add shrimp, remaining pepper
flakes and salt to taste. Cook Stirring, until shrimp are pin, 2 to
3 minutes, adding remaining lemon juice and garli just before it is
taken off the heat. Add to vegetables
Add remaining ingredients, including the remaining 1/2 Tablespoon
oil, and mix well. The salad can be served when it cools to room
temperaturor chilled overnight. Adjust the seasoning at serving time.
Source from luhu.jp
bell pepper, fennel, half of the crushed pepper flakes and salt to
taste. Cook, stirring often, until vegetables begin to brown at the
edges, 6 or 7 minutes. Transfer to a mixing bowl and add half of the
lemon juice.
Add 1 Tablespoon oil to pan. When hot, add shrimp, remaining pepper
flakes and salt to taste. Cook Stirring, until shrimp are pin, 2 to
3 minutes, adding remaining lemon juice and garli just before it is
taken off the heat. Add to vegetables
Add remaining ingredients, including the remaining 1/2 Tablespoon
oil, and mix well. The salad can be served when it cools to room
temperaturor chilled overnight. Adjust the seasoning at serving time.
Source from luhu.jp
Tags
Salads