Fennel With Shrimp Recipes

FENNEL WITH SHRIMP

Steps:

• Peel the onion and finely chop. Peel the garlic. Blanch the tomatoes, peel, seed and dice.
• Rinse and peel the fennel. Cut 1 fennel lengthwise into eighths. Cut the remaining into quarters lengthwise and crosswise into strips.
• Mix the onions and garlic in oil and cook for 5 minutes until they are soft and have some color. On medium heat, add the tomatoes and season with salt, pepper and sugar. Cook without the cover, stirring occasionally, for about 8 minutes. Simmer, then set aside.
• Saute the fennel strips in 6 tablespoons of oil, but do not brown. Dissolve the saffron in a little water, then add to the fennel. Simmer covered for about 10 minutes, then season with salt and pepper.
• Steam the fennel eighths for about 8 minutes. Drain. Heat 4 tablespoons of oil in a heavy pan and fry the steamed fennel eighths, then season with a little salt and pepper and keep warm.
• Heat 2 tablespoons of oil in another pan and cook the shrimp at the highest level for 3-4 minutes.
• Pour in the tomato sauce to a preheated dish after briefly heating it and sprinkle the fennel strips around. Serve the shrimp and fennel eighths in a star-like shape. Sprinkle with cilantro and parsley and serve immediately.

SHRIMP AND FENNEL RISOTTO

Steps:

• Peel and devein shrimp. Halve shrimp lengthwise and in a bowl season with salt. Finely chop onion. Trim fennel stalks flush with bulb, reserving fronds and discarding stalks, and trim any discolored outer layers. Halve bulb lengthwise and discard core. Finely chop bulb. Finely chop enough reserved fronds to measure about 2 tablespoons.
• In a 1 1/2-quart saucepan bring broth and water to a simmer and keep at a bare simmer.
• In a 2-quart heavy saucepan cook onion and fennel bulb in butter over moderately low heat, stirring, until softened. Add rice and cook, stirring, 2 minutes. Increase heat to moderate and add wine. Cook mixture, stirring, 1 minute. Stir in 1/2 cup simmering broth and cook, stirring constantly and keeping at a strong simmer, until broth is absorbed. Continue cooking and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, 18 to 20 minutes total. (There will be broth left over.)
• Stir shrimp into risotto and cook, stirring constantly, until shrimp are just cooked through, about 3 minutes. If desired, thin risotto to desired consistency with some leftover broth.
• Stir in fennel fronds if using and salt and pepper to taste and serve risotto immediately.

SPICY FENNEL SHRIMP

Steps:

• Place shrimp in a bowl and season with fennel, red pepper flakes, lots of salt and pepper, the zest of 2 lemons. Add garlic and oil and use your hands to coat shrimp evenly. Heat a skillet to medium-high and cook shrimp until pink and firm, douse pan with the juice of 2 lemons and serve immediately.

SHRIMP AND FENNEL WITH PASTA SHELLS

Steps:

• In a large pot bring water to a boil. If you have them handy, toss in a few shrimp shells to flavor the water. Be sure to remove them before putting in the pasta.
• Cook pasta according to manufacturer's directions.
• Remove & drain cooked pasta from water with slotted spoon, reserving about 2 cups of liquid.
• Bring another pot of water to boil to blanch the fennel.
• While the water is heating, cut the greens off the fennel, remove the tough outer layer and quarter the bulbs. Keep the greens.
• Blanche fennel for 30-seconds to 1 minute in boiling water.
• Finely chop the leafy greens for use as a garnish.
• Slice blanched fennel bulb to pieces about the same size as the shrimp.
• In a large sauté pan heat olive oil over med-high heat.
• Slice/dice/crush garlic & sauté in hot oil (the finer the garlic, the stronger the flavor. For very mild flavor, slice the garlic thick & remove before adding any other ingredients).
• Add shrimp and some pepper flakes to pan. Cook shrimp in oil, about 1 minute each side.
• Remove shrimp from pan.
• Add fennel pieces to pan, and sauté for 1-2 minutes with pepper flakes to taste.
• Reduce heat to med and add pasta to pan, along with 1 1/2 cup of pasta water. The pasta water will form a creamy sauce.
• Stir while cooking about 2 minutes. If sauce cooks down too quickly or is not enough, add more pasta water.
• Add salt and pepper flakes to taste.
• Add shrimp back & stir to evenly coat with sauce.
• Just before serving toss in about 2 tablespoons of chopped fennel greens and parmesan cheese. Make any final salt/pepper adjustments.
• Serve garnished with additional fennel greens.

SHRIMP AND FENNEL IN A TANGY CITRUS SAUCE

Steps:

• Heat oil in a pan over medium heat. Add fennel, onion, and garlic to the hot oil and stir-fry until vegetables start to soften, 3 to 5 minutes. Add shrimp and red pepper flakes and cook until shrimp start to turn pink, about 2 minutes. Add teriyaki sauce, ponzu sauce, and lime juice; cook until shrimp are bright pink on the outside and the meat is opaque, 1 to 2 more minutes.
• Season with salt and pepper and serve.

SHRIMP WITH FENNEL, DILL, AND FETA

Steps:

• Heat 2 tablespoons oil from sun-dried tomatoes in large nonstick skillet over medium-high heat. Add fennel; sauté 3 minutes. Add sun-dried tomatoes and garlic and stir 1 minute. Sprinkle shrimp with salt and pepper. Add shrimp to skillet and cook until just opaque in center, about 1 minute per side. Season to taste with salt and pepper. Sprinkle with dill, then feta.