The versatility of shrimp goes well beyond most peoples imaginations especially when you can serve it hot or cold. There are very few ingredients that have this kind of power. Shrimp can either be a main meal, a side dish, or an appetizer further enforcing the power of this tasty crustacean. Check out sautéed shrimp and radish salad below which can either be a side or a main meal.
Ingredients
- 2 pounds unpeeled, large raw shrimp
- 2 tablespoons extra virgin olive oil
- 1 teaspoon table salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1 (4-oz.) watermelon radish, cut into fourths and thinly sliced
- 4 ounces D’avignon (French breakfast) radishes, thinly sliced
- 4 green onions, sliced
- 1/2 cup diced fennel bulb
- 1/4 cup fresh orange juice
- 1 teaspoon honey
- 2 tablespoons mayonnaise
- 1/4 cup chopped fresh mint, plus a few sprigs for garnish
Directions
1. Peel and devein shrimp, and pat dry. Sauté in a very hot cast-iron grill pan over medium-high 4 minutes.
2. Combine shrimp, olive oil, 1/2 tsp. salt, 1/2 tsp. pepper, and next 4 ingredients in a large bowl.
3. Whisk together orange juice, next 3 ingredients, and remaining 1/2 tsp. salt and 1/4 tsp. pepper. Pour over shrimp mixture, and toss. Serve chilled.
Recipe source: Southern Living
Photo source: Helene Dujardin Styling: Mindi Shapiro Levine
