Shrimp and Fennel Pan with Buttermilk Salad

Summary

Ingredients

• 2 tuber / s fennel
• 1 lemon (s), untreated
• 2 tablespoon olive oil, Greek
• 1 clove garlic
• 250 g shrimp (s), raw, peeled, frozen
• 1 red pepper
• Salt and pepper, black, freshly ground
• 2 tablespoon ouzo, course

For the salad:

• 125 g lettuce, mixed (e.. rocket, spinach, red chard, beetroot leaves )
• 250 ml buttermilk
• 1 teaspoon mustard, hotter
• salt
• 2 tablespoon herbs, mixed (parsley, dill, cress, chervil, chives, sorrel, borage, pimpinelle)

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Instructions

1. Thaw the prawns at room temperature.
2. Wash and clean the fennel bulbs. Cut off the fennel greens and set aside, first quarter the tubers, remove the stalk and then cut into fine strips.
3. Wash the lemon with hot water and dry it, finely grate the peel and squeeze out the juice. Wash, clean and core the peppers, then cut into fine strips.
4. Gently heat the oil in a non-stick pan. Finely chop the garlic and add to the pan. Stir in the fennel and chili peppers and fry for about 15 minutes - turning once. The fennel is allowed to take on a little color.
5. Meanwhile, clean and wash the salad and prepare the dressing. Simply stir all the ingredients as indicated.
6. Stir in lemon juice and zest, then add the prawns and cook over medium heat for 5 - 10 minutes, stirring occasionally.
7. Season the whole thing with salt, pepper and ouzo, arrange on plates or in bowls, chop the fennel greens and sprinkle over them.
8. Mix the salad with the dressing, arrange in bowls and serve with it.