Citrus Poached Gulf Shrimp over Shaved Fennel Salad | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com
Citrus Poached Gulf Shrimp over Shaved Fennel Salad Recipe Courtesy of Chef Drew Dzejak, The Grill Room, New Orleans, LA Makes 4 Servings | Shrimp Mignonette |
Ingredients
- 3 cups Louisiana satsuma juice or freshly squeezed orange juice, in all
- 1 pound extra large (16-20 count) Gulf shrimp, peeled and deveined
- 2 bulbs fennel, thinly shaved
- 2 teaspoons chile flakes
- salt and freshly ground black pepper to taste
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