When the oranges are dead ripe make this quick but oh so flavorful recipe. Serve it with a nice piece of toasted sourdough bread.
Get a mixing bowl large enough to hold all of the ingredients. In this bowl zest the orange. Then using a knife peel the orange and supreme it over the bowl to catch any juice. Reserve the orange supremes on a small plate and squeeze the juice out of the remaining core of the orange into the bowl. Chop the fennel tops finely and add to bowl. Add the olive oil, vinegar with salt and pepper to taste. Use a small whisk to mix this dressing until completely combined. Using a mandolin thinly slice the fennel build and add to the bowl with the dressing. Add the orange supremes to the bowl and stir to combine everything. Let this marinade in the refrigerator for an hour or so.
Lightly coat the shrimp with oil and season with salt and pepper. Grill them or sauté them quickly in a pan. Divide the fennel mixture between two plates and top with the shrimp. Serve with a piece of toasted sourdough bread.
Be sure to use the best orange and fennel bulb you can find
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (308g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 209 | ||
Calories from Fat: 41 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 172.4mg | 53 % | |
Sodium 265.8mg | 9 % | |
Potassium 813mg | 21 % | |
Total Carbohydrate 17.3g | 5 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 12.1g | ||
Protein 25.1g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 209
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