Lemon Fennel Prawn Pizza Recipes

LEMON, FENNEL & PRAWN PIZZA

Steps:

• Prepare the dough following the instructions in Basic pizza dough recipe in 'goes well with', right.
• In a shallow bowl, mix the fennel, prawns, lemon zest, chilli flakes and oil. Season and cook on your barbecue or griddle pan, turning once, until grill marks appear. Cook one side of the pizzas.
• Top the cooked side of the pizzas with both cheeses, the fennel-prawn mix, cherry tomatoes and capers. Grill until the cheese is melted. Top with the radicchio and serve.

PIZZA WITH SPRING ONIONS AND FENNEL

Steps:

• Preheat the oven to 450 degrees, preferably with a baking stone in it. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet, and add the onion and about 1/2 teaspoon salt. Cook, stirring often, until the onion is tender, about five minutes. Add the fennel and garlic, and stir together. Cook, stirring often, until the fennel begins to soften, about five minutes. Turn the heat to low, cover and cook gently, stirring often, until the fennel is very tender and sweet and just beginning to color, about 15 minutes. Season to taste with salt and pepper. Stir in the chopped fennel fronds, and remove from the heat.
• Roll or press out the pizza dough and line a 12- to 14-inch pan. Brush the pizza crust with the remaining tablespoon of olive oil and sprinkle on the Parmesan. Spread the fennel mixture over the crust in an even layer. Place on top of the pizza stone, and bake 15 to 20 minutes, until the edges of the crust are brown and the topping is beginning to brown. Remove from the heat. Serve hot, warm or room temperature.

SHRIMP WITH LEMON, TARRAGON, AND FENNEL

Steps:

• In a large saucepan of salted boiling water,.
• Cook shrimp 1 minute, or until just cooked through.In a colander drain shrimp and rinse under cold water until cool. Shell, and if desired, devein shrimp.
• In a bowl or plastic container whisk together lemon juice, fennel seeds, red pepper flakes, and salt and pepper to taste and add oil in a stream, whisking. Stir in shrimp, garlic, and sliced lemon and marinate, covered and chilled, stirring occasionally, at least 6 hours or overnight. Stir in chopped tarragon.

STIR-FRIED SHRIMP WITH FENNEL, LEMON AND ANGEL-HAIR NOODLES

Steps:

• Mix together the ingredients for the marinade in a medium-sized bowl until thoroughly combined. Add the shrimp, toss so they are coated with the marinade, cover and refrigerate for 8 to 36 hours.
• Whisk together all of the sauce ingredients, except the cornstarch and water, in a large bowl and reserve. Whisk together the cornstarch and water in a small bowl and reserve.
• Bring four cups of water to a boil in a medium-sized saucepan over high heat, then remove from the heat and add the shrimp. Leave them in the hot water just until they turn pink, about 20 seconds. Drain and reserve.
• Bring a large pot of water to a rolling boil. Add the noodles and stir to separate, then cook until al dente. Drain, run under cold water to cool them and drain well. Toss in a large bowl with the chili oil and the minced lemon zest. Reserve.
• Heat one tablespoon of the peanut oil in a large skillet or wok over medium-high heat until nearly smoking. Stir-fry the onions just until they turn golden at the edges, about one-and-a-half minutes. Add the bell peppers and stir-fry until they become slightly limp, about two-and-a-half minutes. Add the fennel and stir until it begins to turn limp but is still crisp, about three-and-a-half minutes. Transfer the vegetables to a plate and return the skillet to the heat.
• Add the additional oil to the skillet and, when the oil is nearly smoking, add the ginger, garlic, scallions and hot chili-pepper flakes and lower the heat to medium so they foam without browning. Cook just until they release their fragrance, about 30 seconds. Add the lemon zest and the hot pepper slices, stir, then add the Napa cabbage and stir-fry until it becomes glossy and is slightly cooked, about 30 seconds. Add the cooked noodles and stir-fry just until they are hot, about two minutes, then add the cooked vegetables and toss until all of the ingredients are mixed. Increase the heat to high and add the sauce mixture. Cover and bring to a boil, then add the shrimp and toss until they are incorporated into the mixture. When the mixture returns to a simmer, add the cornstarch mixture and stir, then cook just until the sauce becomes glossy and slightly thickened, about one minute. Transfer to a serving platter or bowl, garnish with the fennel sprigs and scallion rings and serve immediately.

LEMON FENNEL SHRIMP WITH TARRAGON

Steps:

• In a large saucepan of salted boiling water cook shrimp 1 minute, or until just cooked through. In a colander drain shrimp and rinse under cold water until cool. Shell and if desired devein shrimp.
• In a bowl or plastic container whisk together lemon juice, fennel seeds, red pepper flakes, and salt and pepper to taste and add oil in a stream, whisking. Stir in shrimp, garlic, and sliced lemon and marinate, covered and chilled, stirring occasionally, at least 6 hours or overnight. Stir in chopped tarragon. Serve shrimp garnished with tarragon sprig.

GRILLED SHRIMP WITH FENNEL AND LEMON

Steps:

• Soak 8 bamboo skewers in warm water for 30 minutes; drain.
• Insert 2 bamboo skewers through 2 shrimp so the skewers form an X; repeat with the remaining shrimp. Rub the skewered shrimp with 1 teaspoon of the oil.
• In a medium bowl, combine the sliced fennel, pistachios, lemon juice, lemon zest and 2 1/2 tablespoons of the olive oil. In a small dry skillet, toast the fennel seeds over moderately high heat, stirring, until fragrant, about 3 minutes.
• Add the seeds to the fennel salad and season with salt, pepper and the sugar.
• Heat the remaining 1/2 teaspoon of olive oil in the small skillet. Add the shallot and cook over moderately high heat, stirring, until softened.
• Remove from the heat and stir in the tomato and watermelon. Transfer to a small bowl and stir in the chopped basil.
• Heat a grill pan. Season the shrimp with salt and pepper and grill over high heat until opaque throughout, about 2 minutes per side. Spoon the fennel salad onto 4 plates.
• Set the shrimp skewers on the fennel, top with a spoonful of the salsa and serve at once.