Marinated Shrimp Salad

Name: Marinated Shrimp Salad
Prep time: 8 h 43 min
Cook time: 8 h 43 min
Total time: 8 h 43 min
Yield: 8
Cuisine: Global
Ingredients: 4 bay leaves; 237 milliliters (3-inch) julienne-cut yellow bell pepper; 1 teaspoons crushed red pepper; 237 milliliters thinly sliced fennel bulb; 1 teaspoon fennel seeds; 3 garlic cloves, thinly sliced; 1 teaspoon kosher salt; 118 milliliters fresh lemon juice; 1 teaspoon grated lemon rind; 1 teaspoon mustard seeds; 79 milliliters extra-virgin olive oil; 158 milliliters thinly sliced shallots; 1 kilograms shrimp, unpeeled; 1 teaspoons sugar; 3 liters water

You can never have too many main course recipes, so give Marinated Shrimp Salad a try. This recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 269 calories, 35g of protein, and 12g of fat. This recipe serves 8. If you have garlic cloves, julienne-cut bell pepper, sugar, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 8 hours and 43 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Peel and devein shrimp, leaving tails intact; discard the shells.

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Pasta Shells

Shrimp

Bring 3 quarts water to a boil in a Dutch oven.

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Water

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Dutch Oven

Add shrimp; cook 3 minutes or just until shrimp turn pink.

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Shrimp

Drain and rinse with cold water; drain.

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Water

Place shrimp in a large bowl.

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Shrimp

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Bowl

Add bell pepper, fennel, shallots, and garlic; toss to combine.

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Bell Pepper

Shallot

Fennel

Garlic

Combine rind and next 6 ingredients (through pepper) in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in bay leaves.

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Bay Leaves

Pepper

Beef

Cooking Oil

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Whisk

Bowl

Combine oil mixture and shrimp mixture in a large zip-top plastic bag; toss well to coat. Seal and marinate in refrigerator at least 8 hours or up to 24 hours, turning bag occasionally. Discard bay leaves.

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Bay Leaves

Shrimp

Cooking Oil

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Ziploc Bags

Equipment

Ingredients

Servings:

bay leaves 237milliliters

(3-inch) julienne-cut yellow bell pepper 1teaspoons

crushed red pepper 237milliliters

thinly sliced fennel bulb 1teaspoon

fennel seeds 3

garlic cloves, thinly sliced 1teaspoon

kosher salt 118milliliters

fresh lemon juice 1teaspoon

grated lemon rind 1teaspoon

mustard seeds 79milliliters

extra-virgin olive oil 158milliliters

thinly sliced shallots 1kilograms

shrimp, unpeeled 1teaspoons

sugar 3liters

water

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Skyfall Pinot Gris with a 4.8 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.