Sunday, May 5, 2013

#BrunchWeek: Shrimp-Grapefruit Orchid Stirfry + Day One Links



#BrunchWeek Logo
I'm so excited to be kicking off #BrunchWeek with this gorgeous, delicious dish - inspired by Mark Bittman's Stir-fried Fennel with Grapefruit and Shrimp. This dish comes together quickly, looks gorgeous, and tastes fantastic. It'd be a wonderful addition to any Mothers' Day brunch array or a summer picnic because it's just as good chilled as it is fresh out of the pan.

It is pulling triple duty as a post for #BrunchWeek,  my Food Matters post, and a wrap-up of my adventures in cooking with flowers for the book review I did for Quirk Books of Cooking with Flowers by Miche Baker of Mali B Sweets.

Well, my review was done, but I still had flowers to use. So, the orchid-addition is more gratuitous than anything else, but they are pretty and they do actually taste good. Still, they won't make or break this stir-fry; feel free to skip them.

I also added dandelion greens because I had them leftover from my CSA box from Fogline Farm. I never miss the chance to add a handful of nutrient-rich greens to our food. Another quick note, whenever I buy seafood - which is multiple times per week - I try to be diligent about making sustainable choices. Here's what the Seafood Watch told me about shrimp: click here. So, I used wild-caught spot prawns and put my kitchen elves to work cleaning them!

2 shallots, minced
2 fennel bulbs, trimmed and thinly sliced
splash of olive oil
1 pound shrimp/prawns, cleaned and deveined (I leave the tails on)
1 bunch dandelion greens, rinsed and sliced
2 grapefruits, peeled and segmented
4 scallions, cleaned and thinly sliced
2 T soy sauce
miniature orchids for garnish, optional

In a large, flat-bottom pan heat a splash of olive oil. Add the shallots and fennel and cool until softened and beginning to caramelize. Add the shrimp and cook until they begin to turn opaque. Toss in the dandelion greens. Cook until just wilted. Stir in the grapefruit and scallions. Season with soy sauce. If you're using the orchids, place them on top of each serving.

Here's the collection of recipes for Day One of #BrunchWeek...just don't start clicking on an empty stomach. Your monitor will not be happy if you fork it.

Today's Brunch Recipes From Participating BrunchWeekers

Beverages

Hot Maple Walnut Coffee Float by Coook the Story
Blood Orange Mimosas by Love and Confections
Strawberry Mimosa by Jane's Adventures in Dinner
Margarita for Mama by poet in the pantry
Candied Bacon Bloody Mary by Sarcastic Cooking

Eggs

Breakfast Won Ton Cups by Small Wallet Big Appetite
Meat Lover’s Quiche by Savory Sweet Eats
Chorizo and Garlic Frittata by {i love} my disorganized life

Meat, Poultry and Fish

Candied Bacon by Cravings of a Lunatic
Shrimp-Grapefruit Orchid Stirfry by Culinary Adventures with Camilla

Savory Treats

Hollandaise Sauce by Kokocooks
Tomato Basil Macarons by Vanilla Lemonade

Breads, Grains, Cereals and Pancake-type Yums

Apple Cinnamon Crepes by Sweet Remedy
Grain-free Apple Walnut Pancakes by Seasonal and Savory

Desserts

Biscoff Coffee Cake Muffins by White Lights on Wednesday
Bob’s Scottish Oat n’ Walnut Sticky Scones by The Vintage Cook

11 comments:

  1. I love stir-fry, never thought to use edible flowers before. Happy Brunching!

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  2. I have never tried fruit in stir-fry--great flavor combination.

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  3. What a creative combination of flavors. I've never cooked with dandelion greens before - do they have a bitter flavor like mustard greens?

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  4. @Suzanne, yes, it is a bit bitter. Not as much as mustard greens, but a tinge of bitterness.

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  5. This is absolutely beautiful. You really know how to impress your brunch guests.

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  6. Oh wow I love the unique ingredients in this recipe!

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  7. This is such a unique recipe, I really want to give it a try

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    1. @Laura, do try it and let me know how it goes!

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  8. I haven't used fennel before. This seems like an easy stir-fry to make.

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  9. Shallots, Fennel, Dandelion, Grapefruit, Scallion - I think that you may be a genius! You could use this combination on another fish too I bet, or some scallops. Thank you!

    {in the contest I am Margot Core on the Rafflecopter}

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    1. Thanks! Yes, I think this would definitely be a flexible base for any other kind of seafood as well. Experiment and let me know what you think!

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