Shrimp and Fennel Pan with Buttermilk Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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)
Print Recipe
Pin Recipe Instructions
- Thaw the prawns at room temperature.
- 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.
- 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.
- 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.
- Meanwhile, clean and wash the salad and prepare the dressing. Simply stir all the ingredients as indicated.
- Stir in lemon juice and zest, then add the prawns and cook over medium heat for 5 - 10 minutes, stirring occasionally.
- Season the whole thing with salt, pepper and ouzo, arrange on plates or in bowls, chop the fennel greens and sprinkle over them.
- Mix the salad with the dressing, arrange in bowls and serve with it.
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