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Shaved fennel and Santa Barbara navel oranges on a bed of ba
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| Ingredients: | |
| 2 lbs | Santa Barbara ridgeback shrimp, (at the Saturday Farmers Market) |
| 2 bulbs | fennel |
| 2 large | navel oranges |
| 2 bags | baby watercress, (about 6 cups) |
| Dressing | |
| ½ cup | Mexican crema, or crème fraiche |
| 2 Tbs. | lemon juice |
| ½ tsp | grated lemon zest |
| ½ tsp | kosher salt |
| ¼ tsp | cayenne pepper |
| 1 ½ Tbs. | fresh minced chives |
| 1 ½ Tbs. | Chopped cilantro, (optional) |
Cooking instructions
Perfect as a main course for a light spring lunch, or as a first course at dinnertime
four people as a main course, 8 as an appetizer
Bring 2 quarts of water to a boil. Gently lower the shrimp in the boiling water, cover, and boil for 2 minutes. Pour into a colander and cover with ice. When cooled, peel the shrimp.
(You can save the heads and shells to make a stock. The shrimp must be cooked the day they are purchased. Once cooked and shelled, they will keep for 2 to 3 days in the refrigerator.)
Trim the fennel and slice crosswise as thinly as you can
Peel the oranges using a sharp knife, and cut into wedges, slicing between the membranes. Do this over the sliced fennel, so that the orange juice drips on it.
Toss the orange slices and fennel together
Wash and spin the watercress dry
Whisk together the dressing
Divide the watercress between four plates. Top with the fennel and oranges. Drizzle with dressing. Garnish with the chilled shrimp.
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