Shrimp and Shaved Fennel Salad
Last week I was lucky enough to attend Tom Douglas‘ Cookbook Swap at the Palace Ballroom with a few other Full Circle folk. A host of local food celebrities were there with there latest cookbooks, morsels to try and drinks to sip. Tom Douglas brought along his famous crab cakes from Etta’s and a taste of some delicious chicken that I didn’t catch the name of but was amazingly juicy.
Lisa Dupar had some sausage corn dogs, along with her new book Fried Chicken and Champagne and we found out that she actually catered the wedding for Andrew and Wendy back at the beginning of the farm. Becky Selengut, Ethan Stowell and Greg Atkinson were also there and had great things to say about the farm and wonderful stories to share. Becky even had a smoothie that morning with Full Circle spinach!
We ate as much as we could, drank more than we should have and grabbed as many of the new cookbooks as we could carry. We’re definitely going to work on getting some of these great local chefs to do a guest post sometime soon and share some of their wonderful culinary secrets.
From among these I’ll share some of my favorites for quick dishes and tasty eats that might work well with holiday parties or dinners. I’m in the process of working on a version of Shephard’s Pie that will include locally grown leeks and celeriac, but I’ll share that with you soon.
For now, here is a delicious and simple recipe adapted from Lisa Dupar’s latest cookbook that blends the flavors of southern living with a simple taste of the northwest.
- 6 cups Oregon pink shrimp
- 1 cup finely diced celery
- 1 cup finely shaved fennel
- 1 cup diced red radish
- 3/4 cup vegan mayonnaise
- 6 Tbsp chopped fennel greens
- 1 Tbsp chopped fresh tarragon
- 3 Tbsp dry white vermouth
- 1/2 lemon, juiced
- 3/4 tsp Old Bay seasoning
- 6 to 8 radicchio or iceberg lettuce leaves
- 6 to 8 thinly sliced Easter radishes for garnish
- 6 to 8 celery tops for garnish
- In a large mixing bowl, combine shrimp, celery, fennel, radish, mayo, fennel greens, tarragon and Old Bay seasoning, adjusting seasoning as necessary. Prior to serving, squeeze lemon juice over and arrange radicchio or iceberg leaves on each plate or one plate if you want to serve as an appetizer. Place shrimp salad on top of leaves and garnish with sliced Easter radishes and celery tops. Serve with crackers.