Tag Archives: citrus

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. ūüôāIngredients 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 Jess, Prudy and all guests! Hope you all gonna love these bright, healthy and delicious dish!

Kumquat preserve

¬†Hi there! First of all, I’d like to say Happy belated Easter to all who celebrated it, hope you had a really great, joyful and warm holiday!
I’ve been out of bloogging for some time,¬†because¬†my sister visited me and I didn’t have free time to post;¬†we were¬†walking, swimming, shopping and chating¬†all days long.¬†We meet really rarely – one or two times a year, and I miss her all the time..

¬†Thus I didn’t¬†prepare¬†anything for the Easter this time, but I’ve got a great recipe of the citrus preserve! It is the unusual¬†one, because made out of¬†kumquats!
I do like¬†kumquats, that sometimes to treat myself I’m buying a kilo and eat them alone. ūüėÄ Just joking. I have never seen any kumquat jams in stores, and if you like it’s citrus bitterness – go for it!
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Kumquat preserve

  • Servings: 2 jars
  • Difficulty: easy
  • Print

Such homemade preserve makes a great gift for family or friends.
 
Ingredients:
500g firm kumquats, cleaned and sliced
400g white sugar
120ml water
2 star anise
1 cinnamon stick
 
  1. In a saucepan, put sugar, water and spices, stirring until the sugar has dissolved.
  2. Add kumquats.
  3. Bring the ingredients to boil. 
  4. Then switch off the heat, remove the saucepan from the hob and set aside to cool.
  5. After 1 hour return the saucepan to the medium heat and simmer for 15 minutes.
  6. Repeat the step #5 and #4 two more times.
  7. Pour the preserve into prepared hot sterilized jars and seal, or eat it straight away.

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I’ve¬†eaten¬†the result on toast, as topping for panna cotta or cheesecake, and even with chicken!
The preserve is perfect for person who likes the bright, bitter and familiar flavor of orange! ūüôā
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