Italian Shrimp & Fennel Salad
Yield
4 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | tablespoons |
olive oil
|
|
| 1 | large |
sweet red bell peppers
diced |
|
| 1 | medium |
fennel bulb
trimmed |
*
|
| ¼ | teaspoon |
red pepper flakes
|
|
| 1 | pound |
shrimp
peeled |
|
| 3 | each |
scallions, spring or green onions
|
|
| 1 | tablespoon |
capers
drained capers |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 38 | ml |
olive oil
|
|
| 1 | large |
sweet red bell peppers
diced |
|
| 1 | medium |
fennel bulb
trimmed |
*
|
| 1.3 | ml |
red pepper flakes
|
|
| 453.6 | g |
shrimp
peeled |
|
| 3 | each |
scallions, spring or green onions
|
|
| 15 | ml |
capers
drained capers |
|
Directions
Heat 1 Tablespoon of the oil in a large skillet over high heat.
Add bell pepper, fennel, half of the crushed pepper flakes and salt to taste.
Cook, stirring often, until vegetables begin to brown at the edges, 6 or 7 minutes.
Transfer to a mixing bowl and add half of the lemon juice.
Add 1 Tablespoon oil to pan.
When hot, add shrimp, remaining pepper flakes and salt to taste.
Cook stirring, until shrimp are pin, 2 to 3 minutes, adding remaining lemon juice and garli just before it is taken off the heat.
Add to vegetables Add remaining ingredients, including the remaining ½ Tablespoon oil, and mix well.
The salad can be served when it cools to room temperaturor chilled overnight.
Adjust the seasoning at serving time.
