Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, pan fried prawns (shrimps) asparagus and fennel salad. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Push the grilled shrimp on the side and add asparagus back to the pan. Stir asparagus to coat them into the sauce and squeeze half of a lemon over the top of the grilled shrimp and asparagus. I like to make this seafood dinner for company because it tastes amazing, but takes very little effort to throw together.
Pan fried prawns (shrimps) asparagus and fennel salad is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Pan fried prawns (shrimps) asparagus and fennel salad is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook pan fried prawns (shrimps) asparagus and fennel salad using 12 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Pan fried prawns (shrimps) asparagus and fennel salad:
- Get 250 g large green prawns
- Get 200 g shaved fennel
- Take 2 Handful mixed salad leaves
- Make ready Bunch asparagus
- Prepare 2 lemons
- Take 1 tbsp chopped fennel fronds
- Prepare 1 medium tomato diced
- Take 4 Tbsp olive oil
- Prepare 1/4 sliced Spanish onion
- Take 1/2 tsp crushes garlic
- Take 1/4 cup sliced cucumber
- Make ready Salt and cracked pepper
Bring a medium saucepan of salted water to a boil. Drain and transfer to a bowl of ice water to cool, then drain and pat dry. This heaped platter wouldn't be out of place at a picnic on a hot day, but it's so satisfying on winter nights, too. The shrimp picks up plenty of acid and heat with a gentle pickle of citrus, crushed red pepper, and garlic.
Instructions to make Pan fried prawns (shrimps) asparagus and fennel salad:
- In a hot fry pan, brown prawns with little oil. - Add asparagus to cook. Season with salt & pepper, - a squeeze half lemon, lemon zest and chopped fennel fronds. Take off heat to rest.
- Dress salad cuts: - Toss tomato, cucumber, onions, fennel fronds, with remaining lemon juice, salt pepper and olive oil.
- On plate, make nest with salad leaves, then top with dressed salad cuts. - Arrange cook prawns and asparagus over top. Drizzle more olive oil if desired.
The warm potatoes, crunchy fennel, and celery slices make it a meal. A good amount of onion powder, garlic powder, kosher salt and a nice sprinkle of cayenne pepper in the batter also bring lots of flavor and interest. Add the asparagus and fennel back to the vinaigrette. Add the currants, olives, toasted pine nuts, arugula, salt and pepper. Return skillet to medium-high heat and add ½ tablespoon of fat.
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