I don’t know about you, but I will admit that sometimes I put way too much thought into what I want to make for dinner. There are times where I will think about it days or even weeks in advance. I get a flavor profile stuck in my head and can’t wait to try it out. This entire week I have been wanting to make a dish that incorporates shrimp and fennel. I have been craving shrimp lately, but I didn’t want a usual dish. Scampi was out, didn’t want a heavy Alfredo, garlic is too cliche. . . I decided I wanted to make a refreshing cold shrimp salad. That is when fennel popped into my head. I even googled “shrimp and fennel” to make sure I wasn’t the only one wishing to do this combo. Surely enough, i’m not the only one, so the plan was on!
Shrimp and Fennel Salad (SKRIMPS!)
- 1 lb 16-20 sized shrimp, uncooked, peeled, grilled
- Ancho chile powder
- Sea Salt & Pepper
- Thyme, ground
- Fennel Seed, ground
- Mustard Sauce (mustard mixed with a vinegar base and spices, I used Duce’s Wild, a sauce from Sweet Baby Rays)
- 1 cup plain Greek yogurt
- 1 tablespoon dry mustard
I grilled up my shrimps on wooden skewers with a mix of paprika, ancho powder, ground thyme,ground fennel seed, fresh pepper, sea salt and a vinegar mustard sauce. I also tossed big cuts of fennel on the grill to roast off until soft, but still have a slight crunch to it. After cooling, I mixed up plain Greek yogurt with dry mustard, ancho chili powder, salt and pepper to taste, and finish off with fresh dill. I am a sucker for freshly baked bread, so I got a Tuscan baguette from the store, cut into thick slices and toasted lightly on the grill.
I let this mixture sit in the fridge overnight to let the flavors blend together. I spent my day wondering what would go well as a side. I remembered this amazing simple side dish I had at Texas De Brazil. It was a creamy blend of red seedless grapes and gorgonzola cheese crumbles. I was unsure of what the creamy was, but I ended up using Greek yogurt to assure my meal stayed light.
Grape & Gorgonzola Salad
- 1 bag red seedless grapes
- 1 small container of gorgonzola crumbles
- 1 1/2 cups plain Greek yogurt
- dash of salt and pepper
Mix well. Enjoy Often.
To tie the whole dish together, I decided to go with a corn cobbettes. It’s simple, it’s tasty, and it certainly adds a pretty bright color to my plate. This meal was so refreshing and certainly didn’t disappoint. I was concerned my boyfriend wouldn’t like the grape salad but sure enough he finished it all – and asked for more! (which…remembering back,I don’t think I gave it to him…sorry Alex…love you!)
That looks absolutely delicious! Very interesting salad.
This looks so delicious! What a great summer spread 🙂
I do love shrimp and fennel combo. Yes, I do. Lovely idea, especially the salad.
This sounds really good. I love Gorgonzola with any kind of fruit. Yum.
This is a a winner, nothing like a cold salty and sweet combo on hot summer day-yummy and refreshing.
That looks amazing! Delicious and light! Unfortunately, I’m allergic to shrimp – which is a real shame – because I just love it!
You’re not alone in the meal planning…..I do the same thing!
I do from time to time plan what to make for lunch or dinner, but sometimes I just go with a flow:)))
This looks awesome, great idea!
This looks awesome! I love your flavor profiles here. I do the same thing. I do the same thing, get a few ingredients in my head and I just can’t rest till I put them together. This looks like such a wonderful summer meal! : )
Mmm, this is so yummy! I love all the flavors, Danielle! And I totally know what you mean–I think about dinners way ahead of time.
I love it the first day, but I will admit after a few days the gorgonzola got way too strong! Definitely an eat-the-same-day dish if you’re not a fan of strong bleus