Thursday, May 28, 2009

Grilled Soft Shell Crab & Prawns with Salad of Arugula, Preserved Lemons & Grilled Fennel

This is a very simple recipe that uses the soft shell crabs at the peak of the season. It is a nice refreshing salad that is great for when the weather starts to heat up.

TT = to taste

Serves 4

1/2# Arugula
8 Soft Shell Crabs, Cleaned
8 Lg Prawns, cleaned
1/2 Preserved Lemon, diced
1 Fennel Bulb, quartered
Olive Oil
Sea Salt
Black Pepper

3T Fresh Lemon juice
1/2cup Extra virgin Olive Oil
TT Sea Salt
TT Black Pepper
1/2t Fennel Seed

Combine all ingredients for dressing in mixing bowl, then whisk together and set aside.
Pre-heat charcoal grill in grill chimney.
Once coals are white, pour them in to center of grill.
Cover and let grill heat up.
Drizzle seafood and fennel with olive oil, then season with salt and pepper
Once grill is hot throw seafood and fennel on.
Cook seafood a few minutes per side until done
Char fennel all over until tender.
Remove the core from the fennel and cut up into bite size pieces.
Toss arugula with dressing, preserved lemon & grilled fennel
Taste salad for seasoning and adjust if necessary.
Then arrange on four plates
Garnish each plate with 2 pieces of each seafood & drizzle with some extra virgin olive oil
Serve immediately.

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