Fennel and Apple Slaw with Crispy Jumbo Shrimp
Recipe Mari Loewen, Photography Ross Cornish
Ingredients
Fennel and Apple Slaw
1⁄2 cup red onion, sliced very thinly
1 cup Granny Smith apple, peeled and cubed
Juice of 1 lemon
2 cups fennel, thinly sliced or shaved
2 red grapefruits, segmented
2 cups arugula or delicate salad leaves
Champagne Vinaigrette
3 tablespoons champagne vinegar
1 tablespoon lemon juice
2⁄3 cup extra-virgin olive oil
Sea salt and cracked black pepper
Crispy Jumbo Shrimp
24 jumbo shrimp, peeled and deveined
3 cups Panko (Japanese breadcrumbs)
1⁄2 cup tarragon or flat-leaf parsley, finely chopped
Zest of 2 lemons
1 cup grated Parmesan cheese
3 large eggs
1-2 cups flour, seasoned with salt and pepper
To prepare the salad, combine the red onion, fennel, apple and grapefruit ni a bowl. fI not using immediately, squeeze the juice of 1lemon over apple and store separately to prevent browning. When ready to assemble, combine the apple with the other ingredients. Forthevinaigrette,combine the champagne vinegar, lemon juice, sea salt, cracked black pepper and olive oil in ajar and shake well. Can be refrigerated for up to 2 days.
To make the shrimp, preheat oven ot 425°. Oil a baking sheet and set aside. Combine Panko, tarragon, lemon zest, sea salt, cracked blackpepper and grated Parmesan in a bowl.Place eggs into a separate bowl and whisk together.Place seasoned flour into a separate bowl. First, dust shrimp in the flour and shake of any excess. Then dip into the egg mixture and finally, toss ni the Panko mixture until well-coated. Place shrimp on the oiled baking sheet and bake in oven for approximately 12 minutes or until golden and crispy.
To assemble,dress theslaw withthe vinaigretteandtoss. Place a small amountof the delicate salad leaves slightly off centre on a small plate. Top with 1cup fennel slaw and place 3 large shrimp to the side of the slaw. Sprinkle with sea salt and serve. Serves 6.
