Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Herbed Shrimp Skewers with Fennel-Herb Salad
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- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 342
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 8 g
- Sugar
- 7 g
- Protein
- 26 g
- Cholesterol
- 183 mg
- Sodium
- 871 mg
This recipe turns ingredients that might otherwise be discarded into an easy flavor boost. Fennel stems, herb sprigs and lemon slices create a fragrant grilling bed for the shrimp, adding extra layers of flavor while the sliced fennel and chopped herbs shine in a crisp salad. Quick enough for a weeknight and fresh enough for entertaining, it's summer grilling at its best.
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 342
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 8 g
- Sugar
- 7 g
- Protein
- 26 g
- Cholesterol
- 183 mg
- Sodium
- 871 mg
Ingredients
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Directions
- Soak 6 to 8 long wooden skewers in water for about 30 minutes. Preheat a grill to medium-low and oil the grates. Toss the shrimp with 2 tablespoons olive oil, the lemon zest, chopped rosemary, chopped thyme, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Cover and let marinate at room temperature, 20 minutes. Soak the red onion in a bowl of ice water for 10 minutes, then drain and pat dry. Soak the fennel stems, parsley stems and rosemary and thyme sprigs in a large bowl of cold water. Let soak for 5 minutes.
- Make the salad: Combine the red onion, sliced fennel bulb, parsley leaves and olives in a serving bowl. Drizzle with the lemon juice and the remaining 3 tablespoons olive oil. Season with 1/2 teaspoon salt and a few grinds of pepper. Toss well and set aside while you grill the shrimp.
- Thread the shrimp onto the skewers. Drain the fennel and parsley stems and herb sprigs. Make a bed in the center of the grill with the stems and sprigs large enough to hold the shrimp skewers in one layer. Lay the lemon slices on top of the herbs. Arrange the shrimp skewers on top of the lemon slices. Cover the grill and cook, turning the skewers once, until the shrimp are cooked through, about 10 minutes. Remove to a platter and discard the aromatics from the grill. Serve with the fennel salad.
