Warm
Shrimp Salad with Cous-Cous and Fennel
By
Chef Francesco Apreda, Hassler Hotel, Rome,
Italy
Ingredients:
3
1/2 large shrimps
Cous-cous
Olive
oil
Salt
Chopped
Parsley
Fennel
Citrus
Cherry
Tomatoes
Shrimp:
Use
3 1/2 large shrimps. Clean them and cut in half
along the width, then stuff with salt, oil,
and a basil leaf. Just before serving boil in
80 degree C water for 4 minutes.
Cous-Cous:
Toast
the cous-cous with olive oil and salt. Once
lightly browned, add broth until cous-cous is
covered and transfer to a metal bowl covered
with plastic wrap. Leave to rest. Before serving,
add finely sliced black olives, small onions,
tomato puree, garlic oil, hot pepper oil, and
salt to taste.
Cooked
Fennel:
Cut
finely and cook in a pan with oil, salt, and
chopped parsley. Mixed greens: Mix with oil
and salt. Citrus, Peeled cherry tomatoes.
More
Chef Recipes:
Sauteéd
Bass Filet with Eggplant and Ginger Sauce
Warm
Shrimp Salad with Cous-Cous and Fennel
Other
Related Links:
The
Hassler Hotel
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