How To Make Saffron Shrimp Salad - Best Recipe | Charleston Magazine
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Cooking tools:
- Citrus press
- Zip-top bag
- Refrigerator
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Fine-mesh sieve
- Skillet
- Stove
- Mixing bowl
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- 2 lbs. large shrimp, peeled and deveined
- 2 Tbs. fennel seeds
- 1/2 cup fresh orange juice
- 2 cups fresh lemon juice
- 10 threads of saffron
- 6 Tbs. extra-virgin olive oil
- 1 large head of fennel with the fronds
- 2 large red bell peppers
- 4 Tbs. of the marinade
- 3 Tbs. extra-virgin olive oil
- 1 Tbs. red wine vinegar
- 1 tsp. fennel seeds
- Salt
- pepper
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