Fennel Citrus Shrimp Salad

13 May


This is a perfect recipe for the spring when fennel and citrus are both abundant and fresh. I love this combination of flavors, inspired by Mark Bittman. Great hot or cold, this is delicious for dinner served over rice and cold with a salad for lunch the next day.

2 large fennel bulbs
2 grapefruits or oranges, peeled, segmented, and chopped
8 oz shrimp, de-tailed.
1 bunch scallions
2 garlic cloves
1 tablespoon minced ginger
1 large poblano pepper
1 tbsp soy sauce
1/4 c. cilantro or mint
olive oil
salt and pepper

Heat the oil in a large skillet. Add the chopped scallions, garlic, ginger, and poblano pepper, stirring for 2 minutes. Stir in the chopped fennel and cook for 2 more minutes. Add the citrus fruits, soy sauce, and shrimp. Cook until the shrimp are pink, 3-5 minutes.

Turn off the heat and add seasonings and cilantro/mint. Serve immediately. Refrigerate the leftovers, they are delicious cold.


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