Marinated Shrimp Salad
By Reen
Cooking Light July '11
Nutritional Information
Serving size 1 1/2 cup
Amount per serving Calories: 289
Fat: 12.2g
Saturated fat: 1.8g
Monounsaturated fat: 7.1g
Polyunsaturated fat: 2.1g
Protein: 35.5g
Carbohydrate: 8.2g
Fiber: 1.1g
Cholesterol: 259mg
Iron: 4.6mg
Sodium: 501mg
Calcium: 109mg
Ingredients
- 3 pounds large shrimp, unpeeled
- 3 quarts water
- 1 cup (3-inch) julienne-cut yellow bell pepper
- 1 cup thinly sliced fennel bulb
- 2/3 cup thinly sliced shallots
- 3 garlic cloves, thinly sliced
- 1 teaspoon grated lemon rind
- 1/2 cup fresh lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon sugar
- 1/2 teaspoon crushed red pepper
- 1/3 cup extra-virgin olive oil
- 4 bay leaves
Details
Servings 8
Preparation
Step 1
1. Peel and devein shrimp, leaving tails intact; discard the shells.
2. Bring 3 quarts water to a boil in a Dutch oven. Add shrimp; cook 3 minutes or just until shrimp turn pink. Drain and rinse with cold water; drain. Place shrimp in a large bowl. Add bell pepper, fennel, shallots, and garlic; toss to combine.
3. Combine rind and next 6 ingredients (through pepper) in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in bay leaves. Combine oil mixture and shrimp mixture in a large zip-top plastic bag; toss well to coat. Seal and marinate in refrigerator at least 8 hours or up to 24 hours, turning bag occasionally. Discard bay leaves.
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