Time: 30 min.
Complexity: easily
Servings: 4

Pan-fried shrimp with a fennel and orange salad are ready in less than half an hour. A wonderful light dish, perfect for both special occasions and quick weekday dinners. Large shrimp are sautéed for a few minutes in butter with orange juice, infusing them with a wonderful sweet-citrus aroma. Served with a salad of fragrant fennel root and oranges in a white wine vinaigrette.

Ingredients:

• 12 large shrimp, peeled and deveined
• 2 oranges
• 1 large fennel root, thinly sliced ​​(about 2 cups)
• 4 tsp + 1 tbsp extra-virgin olive oil
• 2 tsp white wine vinegar
• 2 tablespoons butter

Substituting ingredients
Measuring containers used

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.

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shrimps, Oranges, fennel bulb, wine vinegar

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Preparation:

Step 1
• Zest and juice 1 orange; set aside. Peel the remaining orange. Slice into half rings and place in a bowl. Add the fennel, 4 teaspoons olive oil, vinegar, and 1 teaspoon salt; season with pepper to taste.
Step 2
• Toss the shrimp with the remaining 1 tablespoon olive oil; season with salt to taste. Cook the shrimp in the hot skillet for 45 seconds, then turn. Add 2 tablespoons orange juice, 1 teaspoon orange zest, and butter; cook until the shrimp are pink and opaque in the center, 1 to 2 minutes.
Step 3
• Serve the fennel salad with shrimp.

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