ref=”https://thinktasty1.wpengine.com/wp-content/uploads/2015/09/grilled-shrimp-399×400.jpg”>Although summer is officially coming to a close, there’s still time to savor a few more grilled food favorites, which just happen to be a specialty of the Cooking School at Hamanassett Bed & Breakfast in Chester Heights, PA, the only B&B in the Brandywine Valley to offer hands-on cooking classes taught by professional chefs. Their Saffron Fennel Salted Shrimp recipe features a bounty of flavors from a handful of enticing ingredients. At the inn, these shrimp are served atop a fried green tomato with a Delta Slaw.

Saffron Fennel Salted Shrimp

2015-09-22 06:54:19

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Ingredients

1. 24 large shrimp, shelled, tail on, and deveined
2. 1-1 ½ Tbs saffron fennel salt (below)
3. 2 Tbs orange infused EVOO (below)

Orange Infused Olive Oil

1. 2 oranges or 3 lemons, washed and dried
2. 1 cup EVOO
3. Saffron Fennel Salt
4. 1 Tbs fennel seeds
5. ½ tsp dried orange peel
6. 1-2 dried Chile de Arbol, seeds removed
7. 1 pinch saffron
8. ¼ cup medium-textured sea salt

Saffron Fennel Salt

1. 1 Tbs fennel seeds
2. ½ tsp dried orange peel
3. 1-2 dried Chile de Arbol, seeds removed
4. 1 pinch saffron
5. ¼ cup medium-textured sea salt

Instructions

1. Place the cleaned shrimp in a bowl and toss with the orange infused EVOO.
2. Grill shrimp over medium high heat, turning once until tender. Be sure not to overcook shrimp as they will become rubbery.
3. Remove from grill and place in a medium-size mixing bowl. Toss thoroughly with saffron fennel salt. Serve immediately with grilled fennel.

Orange Infused Oil

1. Cut the peel from 2 oranges or 3 lemons. Place the peel in a food processor with one cup of oil. Pulse until well blended.
2. Let sit at room temperature for one hour, and then strain through a fine mesh strainer. Use to baste fish, meat or vegetables (fennel) while grilling.

Saffron Fennel Salt

1. Toast the fennel seeds in a dry skillet until they are fragrant.
2. Using a mortar and pestle, or spice grinder, finely grind the orange peel and chile.
3. Add the fennel and grind until the seeds are coarsely ground. Blend the fennel mixture with the saffron and salt. Store in an airtight container.

Notes

1. Chef’s notes on dried orange peels: Before eating citrus fruit, peel the fruit with a potato peeler taking care not to take the white part (pith). Spread on a plate and let dry for several days until brittle. Store in a covered jar.

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