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Carrot Celery And Fennel Salad With Scampi Recipe
|Peeled cooked scampi/Jumbo shrimp||3⁄4 Pound|
|Fennel bulbs||2 Small|
|Extra virgin olive oil||1 Tablespoon|
Calories 262 Calories from Fat 116
% Daily Value*
Total Fat 13 g19.7%
Saturated Fat 0.89 g4.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 215.8 mg9%
Total Carbohydrates 29 g9.6%
Dietary Fiber 8.9 g35.5%
Sugars 5.4 g
Protein 10 g19.3%
Vitamin A 158.7% Vitamin C 29.5%
Calcium 8.4% Iron 5.8%
*Based on a 2000 Calorie diet
1 If using raw crustaceans, steam them for 3 minutes.
2 Carefully peel them.
3 Set a bowl over barely simmering water and place the crustaceans in it.
4 Meanwhile, trim and peel the vegetables.
5 Rinse and dry them well.
6 Using a mandoline slicer or similar utensil, slice the carrots into very thin rounds and the celery into very thin sections.
7 Cut the fennel hearts lengthwise in half.
8 Slice very thinly lengthwise.
9 On individual plates, arrange the vegetables in layers, starting with a fennel layer, followed by celery and topped with carrot.
10 Cut the crustaceans lengthwise almost in half.
11 Open them out like a butterfly, and arrange on the vegetable bed.
12 Sprinkle with a very little salt, some freshly ground pepper, and olive oil.