01 August 2012

Grilled Shrimp Salad with Fennel & Sun-Dried Tomatoes and Parco degli Acquedotti & Tor Fiscale of Rome


I did turn on the stove for this a few days ago, when the heat was still tolerable.  I had this undying craving for grilled shrimps that my husband had to run to the supermarket a few minutes before closing time to get me some shrimps to cook in time for lunch.   It was a Sunday and the supermarkets in town, the only open shops on Sundays, were getting ready to call it a day.  The seafood section was already closed, and there was a nice lady working at the supermarket who went in to their stockroom, geared up for a trip to the North Pole and searched for a box of frozen shrimps for my husband.  She happily gave him a big box and shared her own opinion on the shrimps.  She herself buys them and loves them.  Her enthusiasm was infectious!


I was really hoping for fresh ones but at mid-day on a Sunday, who am I kidding?  Even the fishermen would cluck their tongues at me.  To be honest, I don't really mind using frozen ingredients at times because they are frozen as soon as they are harvested or caught, sealing their freshness immediately.   Some fresh produce have to travel long distances and are exposed to elements that diminish their freshness quickly. 


If you swore off cooking for a while like me and are looking for ways to nurture yourself (and the family) without turning on the stove, then this is another idea for a fresh dish.  Made up of grilled shrimps on the griddle (Okay, I turned on the stove but just for a few minutes.), fennel, fresh and sun-dried tomatoes, lemon zest & rucola, and a simple dressing of extra virgin olive oil & balsamic vinegar, you have yourself a healthy and light meal and don't forget - delicious!


We are in the middle of summer and everyone's going away for their holiday getaway.  The city is starting to slow down to its summer pace which I prefer at times.  Going around is more manageable.  And if the heat permits, it's also the time we enjoy acquainting ourselves with the city and its parks. 


Two of my favorite parks in Rome are Parco degli Acquedotti and Parco di Tor Fiscale (in Italian).  Both are full of ancient Roman & papal aqueducts that make biking  or walking around the parks a feast to the eyes. 


In both parks, there are two important aqueducts namely Aqua Felix, finished on 1586 by Pope Sixtus V & Aqua Claudia from the ancient Roman period that was begun by Emperor Caligula in 38 A.D. and finished by Emperor Claudius in 52 A.D.


The two parks are part of the Parco Regionale dell'Appia Antica (Appian Way Regional Park) and are close to each other.  From Parco di Tor Fiscale, we biked our way through a grassy field, under the bridge of a railway and crossed a rather fast road for cars.  Parco degli Acquedotti is much bigger at around 15 hectares.  After finding a small olive grove in Parco do Tor Fiscale, my preference to the park became more evident.  It's smaller, has less activities and less people. 



These pictures were from late spring this year, when it was still possible to bike and go on picnics with the right temperature.   As of writing, the intense heat seems to be waning.  I see a hope of taking up a bit of biking again late in the afternoon.  And you already know my destination.  


I hope the heat in your areas are going down too.  With the right diet and activities and drowning ourselves with water, we can go through this unbearable summer heat together.

Enjoy your summer!



Grilled Shrimp Salad with Fennel & Sun-Dried Tomatoes

Ingredients:
Serves 2
  • 6 - 8 large shrimps
  • sun-dried tomatoes preserved in oil
  • rucola (rocket)
  • 1 fennel bulb, shaved with the use of a mandoline
  • fresh tomatoes (sweet ones like datterini, cherry or grape), halved
  • extra virgin olive oil
  • salt & pepper
  • 1 teaspoon fennel seeds
  • balsamic vinegar
  • lemon zest
Directions:
  1. Shell & devein shrimps.  Leave the heads on.  
  2. Prepare oven top griddle by sprinkling it with a pinch of salt.  Grill shrimps and brown both sides.  You can also use a heavy bottomed saucepan in place of a griddle.  Set shrimps aside.
  3. Distribute rucola on the plate.  Add shaved fennel, sun-dried tomatoes and fresh tomatoes.
  4. Place grilled shrimps on top.  Sprinkle lemon zest, fennel seeds, salt & pepper.
  5. Drizzle with extra virgin olive oil and balsamic vinegar.




16 comments:

  1. Your salads are also so beautifully composed! Perfect summer dish.

    ReplyDelete
    Replies
    1. Hi Rowena,
      Was just going through your blog and we fell in love with your pictures. how can we get in touch with you (mail?),
      Oh, I am Sam from Good Housekeeping India. :)

      C'sam
      csam.muivah@intoday.com

      Delete
    2. Hi Sam. I just emailed you. Thank you for contacting me.

      Delete
  2. Lovely summer salad - we're fortunate to not be a part of the sweltering heat wave/drought that has inundated much of the world this summer, but we always grill as often as we can. I hope to one day, visit a Roman park and bike/walk among ancient Roman ruins such as these - breathtaking!

    ReplyDelete
    Replies
    1. Lucky you to be able to grill. I sometimes wish we can but it's just too unbearable. I can't wait for the temperature to go down and finally enjoy summer outdoors!

      Delete
  3. I'm now regretting why I didn't go to the Appia Antica! It's bee-yoo-tiful there!!!

    Now, to the shrimps. You are right about frozen seafood. Flash freezing them seals in the freshness, plus it kills bacteria (bacteria dies at freezing temp). So, I'm with you on the frozen seafood - nothing wrong with buying those! Also, I myself made some shrimps for lunch today, but it looks nothing like this! Your shrimp and salad is just gorgeous! Your colours so vibrant and appetizing. Once again, you did a wonderful job!

    ReplyDelete
    Replies
    1. You're so right about killing the bacteria at freezing point. There is one kind that lives in seafood that don't die with acidic agents like the others. It only dies at freezing point. There's nothing wrong with frozen food. They are actually good!

      Delete
  4. Gorgeous salad and beautiful photos! I always enjoy visiting your site!

    ReplyDelete
    Replies
    1. And I feel the same way towards your site Tessa! Thanks!

      Delete
  5. Actually we at king prawns last night because I had to develop a recipe to order so unfortunately it's not on my blog. I do love them in all their forms and cooked as simply as possible. I love all the ingredients in your salad. Beautiful photos.

    ReplyDelete
    Replies
    1. I like them cooked as simple as possible too. My favorite is just on the grill. Putting them together in this salad was wonderful! Thanks!

      Delete
  6. Oh, I want this for lunch! Some of the tastiest shrimp I've ever tasted was in a restaurant on the Amalfi Coast. Even if yours are frozen I imagine them tasting the way they should. I have some in the freezer also and you've just inspired me to make this salad. :)

    ReplyDelete
    Replies
    1. I hope you enjoy the salad Jean, just like I did. It's simple and straightforward.

      Delete
  7. I've been following your posts while I'm away but I wanted to leave a comment on my favorite (everything is favorite, but this one particularly!). This recipe is so easy, yet look very flavorsome! During our vacation we had a really tasty grilled shrimp and I'm thinking of making similar salad like this. You are my continuous inspiration source, Weng!

    ReplyDelete
    Replies
    1. That's so nice coming from you Nami! You will surely enjoy this simple salad.

      Delete

Thank you for taking the time to read my blog. I would love to know what you think!