Salad with spelt, oranges and shrimp
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 480, total fat 16 G., saturated fats 3 G., proteins 38 G., carbohydrates 47 G., fiber 7 G., cholesterol 273 mg, sodium 1579 mg, sugar 9 G.
Calories 480, total fat 16 G., saturated fats 3 G., proteins 38 G., carbohydrates 47 G., fiber 7 G., cholesterol 273 mg, sodium 1579 mg, sugar 9 G.
Spelt, with its firm texture and subtle nutty flavor, is a superb ingredient for hearty, healthy salads. Paired with pan-fried shrimp, olives, and blood oranges, it makes a complete main course. Watercress adds a rich, tart flavor that complements the sweet oranges and aromatic fennel. Dress the salad with vinaigrette and serve warm.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup spelt
- 2 red (blood) oranges
- 0.7 kg large shrimp, peeled and deveined
- 0.5 tsp crushed fennel seeds
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1 fennel root
- 1 bunch watercress, ends trimmed
- 0.5 cup fresh parsley
- 1/3 cup pitted Kalamata olives, halved
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Cooking the dish according to the recipe:
- In a medium saucepan, bring water to a boil. Add the spelt, stir, and reduce heat to low; simmer until tender, 20-25 minutes. Drain.
- Meanwhile, grate the zest of half a blood orange into a medium bowl. Add the shrimp, fennel seeds, a pinch of salt, and 1/2 teaspoon of black pepper. Mix well and set aside for 10 minutes. Remove the peel from both oranges with a paring knife. Working over a large bowl, cut the membranes and release the pulp from the oranges, allowing the segments to fall into the bowl. Squeeze the remaining membranes into the bowl. Stir in 2 tablespoons of olive oil and vinegar and set aside.
- Halve the fennel root lengthwise and slice thinly crosswise, discarding the core. Add to the oranges along with the watercress, parsley, and olives; do not toss the salad yet.
- In a large nonstick skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the shrimp, spreading them out in a single layer, and cook, turning occasionally, until cooked through, about 3 minutes.
- Add the spelt to the salad, toss, and season with salt and pepper to taste. Divide among plates and top with the shrimp.
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