Warm Shrimp and Arugula Salad
Warm shrimp, crisp greens and fennel, and lemon pan dressing make this entrée salad a meal. The use of Egyptian Spice Crunch tossed through and sprinkled on top add seasoning and texture to this bright and fresh dish.
Category
Main Course
Salad
Servings/Yield
2
Author
Helen Park
Ingredients
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2 Tbsp olive oil
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¼ tsp ground black pepper
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½ tsp fine sea salt, divided
½ pound medium shrimp (about 25 pieces), blotted dry
½ fennel bulb, shaved thinly
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½ cup Egyptian Spice Crunch, divided (see notes below)
1 plum tomato, diced ¼”
1 lemon, half sliced paper thin and half squeezed for juice
2 oz baby arugula (about half of a retail container)
Directions
In a 10” heavy bottom skillet, heat the olive oil on medium-high until shimmering.
Toss the shrimp in a bowl with black pepper and half of the salt to season.
Lay the shrimp in a single layer in the hot pan and sear on both sides until golden brown and cooked through.
When ready, remove the shrimp to a mixing bowl with the shaved fennel and half of the Egyptian Spice Crunch to cool to room temperature.
Place the pan back onto low heat and add the lemon slices and diced tomato to the pan to cook the lemon slices and deglaze the pan from the shrimp.
Add the lemon juice and give the pan a scrape with a silicon spatula if needed and remove from heat.
Add the warm lemon and tomato to the bowl of shrimp and fennel and toss gently to combine.
Add the arugula (I like to slice mine into 1” pieces first) and gently toss again, adjusting seasoning as needed.
Divide the warm shrimp and arugula salad between 2 large bowls and finish with the remaining Egyptian Spice Crunch.
Recipe Note
Recipe Notes
If you don’t have Egyptian Spice Crunch in your collection yet, ½ cup of fried shallots tossed with a tablespoon of Escabeche will be a delicious version until your next delivery arrives. A quarter cup of cooked and drained lentil would also be great to make the salad hearty.
If prepping this ahead, let the warm shrimp mixture cool completely and toss in the arugula just before serving.
For extra bold flavor drizzle each portion of warm salad with Calamansi vinegar.
Questions? Contact helen@laboiteny.com
