Weekend Meal: Shrimp, Fennel, Citrus

This is my ceviche inspired dish - I hope you enjoy!

Ingredients:

1/4 lb Raw Shrimp (shell on = better flavor)
1 Grapefruit
1 Orange
2 Key Limes
3 Bulbs of Fennel
1 Teaspoon cumin
1/4 cup cilantro
1 Tablespoon Dill
1 Scallion
3 Tablespoons Olive Oil
1 Baguette
Kosher salt + cracked pepper

Directions:

Heat 1 tablespoon olive oil in a pan over medium heat:

Throw the shrimp on and cook them in their shell until they turn pink:

 

Remove the shrimp from the pan and set them to the side to cool.  Add another tablespoon of olive oil to the pan, slice the fennel and place it in the pan.  Next, sprinkle the fennel with cumin:

 

Let the fennel get good and brown:

Remove the fennel from the heat and let it cool.  Start sectioning the grapefruit and orange, and be sure to get all the juices:

Squeeze the juice of the limes over the fennel:

Its time to chop the herbs and the scallion:

 

Whisk the remaining juices from the orange and grapefruit together with a tablespoon of olive oil and salt & pepper to taste:

Take the shells off the shrimp, toss all of the ingredients together and pour the citrus vinaigrette over the salad.

 

 Serve with toasted slices of baguette.

And its that simple.

Enjoy!

~A~