Citrusy Scampi with fennel salad

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One day my husband brought home these strange-looking shrimps from a local fish market. A fishmonger called it ‘scampi’, wikipedia told it’s a kind of shrimps or langoustines. So, I’d decided to make a citrusy marinade as for shrimps and then fried it. Sliced fennel with cubes of bell pepper and orange segments worked out great with fried scampi. The smell was amazing! It turned out unbelievably delicious! This scampi recipe can be done in minimal time, super tasty and will leave you satisfied! Scampi with fennel-orange saladNow, it’s one of my favorite seafood meals. Moreover, it looks elegant and you can serve it as a top-class dish for your guests or for a romantic dinner under the stars in your garden. 🙂Ingredients for Scampi Recipe

Citrusy scampi with fennel salad

  • Servings: 2
  • Difficulty: moderate
  • Print
You can substitute scampi with large prawns.
Ingredients
3 large scampi per person as a starter or 6-7 as a main course
Marinade
2 tbsp olive oil
1 tbsp lime juice
1/2-1 tbsp orange juice
2-3 tsp orange zest
2-3 garlic cloves, crushed or chopped, as you like
1 tbsp fresh chopped coriander
S&P to taste
Salad
1/2 red onion
1 small fennel bulb or 1/2 large
1/2-1 bell pepper, red
2 tbsp extra virgin olive oil
2 tsp white balsamic vinegar
1 orange
S&P to taste
Serving
fresh chopped coriander
extra virgin olive oil or basil oil
Preparation method
  1. Cut the fennel and onion into  julienne (thin slices) and add to the mixing bowl with the balsamic vinegar and oil, toss in. Cut bell pepper into small cubes, add to the bowl. Remove the rind on the orange then cut into segments and add to the mixing bowl (save all orange juices and add it to the salad); gently toss in the bowl with all ingredients. Reserve at room temperature.
  2. Clean scampi, leave tails on if desired. In a bowl mix together olive oil, citrus juices, garlic, chopped coriander and orange zest. Add scampi and leave to marinate for 30 minutes to 1-2 hours. Heat the frying pan on a medium-high heat, add scampi without marinade. Cook for 2-4 minutes on each side, depends on the size of scampi. Season to taste.
  3. Season the salad and gently mix. Divide the salad evenly on plates. Serve salad with scampi placed on top. Sprinkle with finely chopped coriander and drizzle even more oil, if desired.
Enjoy!

Scampi in citrusy marinade

Sharing at 62nd FF party with Angie, co-hosts JessPrudy and all guests! Hope you all gonna love these bright, healthy and delicious dish!

38 thoughts on “Citrusy Scampi with fennel salad

  1. Yum, seafood and citrus is wonderful. This looks so refreshing!
    I love the ingredient photo, by the way–that’s such a wonderful way to showcase the ingredients 🙂

  2. This dish looks fabulous, so in my case never mind the garden- which I don’t have anyway 😀 Frankly never mind where you would serve it, I would eat it! I hope you’re having a lovely weekend xx

  3. Mika. You have good food recipes and beautiful pictures. I like your Citrusy scampi with fennel salad, with mouth watering pictures. This shrimp is popular in Vietnam. Since shrimps are fresh, so you can grill or boil them. If boil it, use just little bit of water only. Do not over cook it. The grilled shrimps are tasty and juicy. We make simple dipping sauce for seafood with little bit of salt, fresh ground pepper, and lime. If you watch Food Network (American cooking channel), shrimp head is the best part for the chefs. Use shells and heads for seafood stock.

  4. Beautiful! I love this kind of salad. I made shrimp salad a few weeks ago (and posted on my blog). it was easy and light. NOW I love to try yours soon!

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