Healthy Lemon & Chive Shrimp Salad - Fennel and Vegetable Slaw with Caraway Sweet and Sour Dressing

Thursday, 11 August 2011 | Written by Karen Sheer |Printer-friendly versionSend to friend

Shrimp Salad on Buttered Sweet Egg Roll with Local Lettuce and Heirloom Tomatoes

Fennel Slaw with Zucchini, Cucumber and Carrots ~ Sweet and Sour Caraway Dressing

Two great summer recipes that are a snap to make! The fennel slaw tastes better the next day so plan accordingly. I usually like beefy, large shrimp - 10 to 12 count per pound. While shopping in a local asian market, I spotted mounds of smaller shrimp, 21-25 count per pound. At $6.99 per pound - this makes a very economical meal for four; with money left over for the best quality rolls, heirloom tomatoes and local lettuce.

It's all in the method to get the best texture. Slice the steamed shrimp in half lengthwise, and you will have the bite of a glamorous lobster salad! Simple ingredients are best, and I don't mind Hellman's light mayonnaise at all. Lemon rind in addition to lemon juice packs a powerful tangy punch. Use your favorite herb; I like the simplicity of chives, celery and tender celery leaves. I think tarragon, parsley, dill or chervil would be complementary as well.

Lobster salad is traditionally served on buttered white buns, or in upscale restaurants, rich buttery brioche rolls are favored. At asian markets their "butter rolls" have the perfect size and flavor for this recipe (see photos). In addition to brushing the rolls with melted butter, I have added a little minced garlic for a twist.

My fennel slaw is packed with fiber and crunch with the addition of julienned cucumbers, zucchini and carrots. Marinating overnight penetrates the flavors, and I have noticed, also mellows the strong anise flavor. Not your average slaw. I like the strips of vegetables in a very uniform julienne slice, but will taste great however you cut them, just make it consistent. The sweet and sour dressing is a cider vinegar, sugar and caraway reduction with a small amount of oil. After the slaw marinates, much of the dressing is drained, so a very healthy, low cal salad indeed!