| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | 4 | servings | |
INGREDIENTS
| 1 | lg | Fennel bulb; thinly sliced |
| 2 | tb | Red-wine vinegar |
| 6 | tb | Extra-virgin olive oil; plus |
| 1 | ts | Extra-virgin olive oil |
| 2 | ts | Coarse salt |
| 1 | ts | Freshly ground black pepper |
| 1 | tb | Fennel seeds; soaked in |
| Water until plump; drained | ||
| 1/2 | pt | Red cherry tomatoes; halved lengthwise |
| 1/2 | pt | Yellow pear tomatoes; halved lengthwise |
| 1 | ts | Aged balsamic vinegar |
| 1/4 | Red onion; thinly sliced | |
| 3 | Basil leaves; thinly sliced | |
| 4 | md | Artichokes |
| 1 | Lemon; halved | |
| 1/4 | c | Olive oil |
| 1 | tb | Cilantro; finely chopped |
| 12 | lg | Shrimp; peeled, deveined, |
| Tails left on | ||
| 1/4 | c | Pitted kalamata olives |
INSTRUCTIONS
Place the fennel in a large bowl. Pour red-wine vinegar, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper over it. Set aside to marinate for about 20 minutes. In a small sauté pan over medium high heat, toast the fennel seeds until fragrant, about 5 minutes. Add to fennel mixture. In a medium bowl, toss tomatoes with balsamic vinegar, 2 tablespoons extra-virgin olive oil, red onion, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside. Remove outer leaves from artichokes, trim tops to 1 inch from heart, and peel stems. Using a teaspoon, remove the chokes of the trimmed artichokes. Rub the hearts with the lemon. Transfer to a medium bowl. Juice lemon halves over artichokes, and add water to cover. Using a very sharp knife or Japanese mandoline, slice artichoke hearts to a 1/8-inch thickness. In a large sauté pan, heat 2 tablespoons olive oil over high heat. Add artichokes, and sauté, stirring constantly until just tender, about 5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add cilantro, and stir to combine. Set aside. In a medium sauté pan, heat 1 teaspoon olive oil over high heat. Add shrimp; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté until pink and firm, 3 to 5 minutes. Remove from heat. Transfer marinated fennel to serving dish. Place artichokes on fennel. Add tomato salad to center. Top with shrimp and garnish with olives. Serves 4. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 420 Calories (kcal); 36g Total Fat; (72% calories from fat); 9g Protein; 22g Carbohydrate; 27mg Cholesterol; 1121mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Recipe by: Recipe from Raymond Blanc Converted by MM_Buster v2.0n.
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