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Tangy Shrimp Salad with Cucumber, Dill and Fennel

06/26/2017 11:00AM, Published by Lana Granfors, Categories: Food+Dining, In Print, Today



What's Cookin'

By Lana Granfors
Photo by Kara Stewart
July 2017

This shrimp salad’s a snap to fix, and is perfect for lunch or as a light dinner on these hot summer days. Summer days also call for family and friends gathering together, and this would make a great potluck addition served on a bed of lettuce, or pile it high on a pretty dish and you have a nice refreshing appetizer for any summer barbecue.  I like to poach fresh shrimp, but cooked shrimp is an easy substitution (see note).

Enjoy!


INGREDIENTS FOR POACHED SHRIMP

2 lemons, juiced 

2 T sea salt or kosher salt

3 bay leaves

4 T chopped parsley

2 pounds jumbo, shell-on shrimp (see note in directions)


INGREDIENTS FOR SALAD

2 lemons, zested, juiced and divided (reserve zest)

2 fennel bulbs, sliced crosswise ¼-inch thick, reserving 3 T fronds, chopped  

1 English cucumber, unpeeled, sliced ¼-inch thick

1 small red onion, very thinly sliced into rings

¹⁄³ cup olive oil

½ cup fresh dill, chopped 

1 tsp. red pepper flakes

1 T finely grated lemon zest

Salt and fresh ground black pepper, to taste

 

Prep time: 20-30 minutes

Cool time: 10 minutes

Total time: 30-40 minutes


DIRECTIONS

STEP 1: Fill a large pot with about a half-gallon of water. Add the juice of 2 lemons, salt, bay leaves and parsley; stir and bring to a boil.  Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 3-5 minutes, or until the shrimp are bright pink and the tails have curled.       


STEP 2: Using a slotted spoon, remove the shrimp from the poaching liquid and cool.  Once cool, peel and devein shrimp and place in a large bowl. 


STEP 3: Add sliced fennel, chopped fennel fronds, cucumber, red onion, and juice of one lemon and toss to combine.  Add dill, pepper flakes, and lemon zest and toss again; season with salt, pepper and the remaining lemon juice.  Drizzle with oil and toss to coat.


NOTE: A shortcut would be to purchase cooked shrimp, shells removed, to use in place of poaching fresh, raw shrimp. If frozen, allow to thaw completely, then rinse and drain well.




Tangy Shrimp Salad with Cucumber, Dill and Fennel


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