SHRIMP WITH LEMON, TARRAGON, AND FENNEL
This recipe, from an internet site, is screaming with flavor! I love fennel, and if you haven't tried it, do yourself a favor. Try it, and you will buy it again. Shrimp, teamed up with fennel, lemon juice, crushed red pepper flakes, and tarragon, will make your family and guests so happy. Ever been confused about the numbers associated shrimp? Not anymore! The numbers indicate how many shrimps there are in a pound, i.e. 21-30 shrimps in a pound.
Provided by FLUFFSTER
Categories One Dish Meal
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 156.8, Fat 11.2, SaturatedFat 1.6, Cholesterol 86.4, Sodium 85.3, Carbohydrate 2.6, Fiber 0.6, Sugar 0.2, Protein 11.8
LEMON FENNEL SHRIMP WITH TARRAGON
Can be prepared in 45 minutes or less but requires additional unattended time.
Yield Serves 8 as an hors d'oeuvre
Number Of Ingredients 8
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.
SHRIMP, LEMON AND TARRAGON RISOTTO
Make and share this Shrimp, Lemon and Tarragon Risotto recipe from Food.com.
Provided by MA HIKER
Categories Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pour broth into a pot large enough to hold the shrimp and bring to a boil over high heat. Add shrimp and poach at a simmer, lowering heat if needed, until firm and pink, about 5 minutes.
- Remove the shrimp with a slotted spoon and set them aside on a plate.
- Keep the broth simmering over low heat.
- Heat olive oil and melt 2 tablespoons of the butter in a large, heavy bottomed pot over medium high heat until hot, but not smoking.
- Add onion and cook for about 4 minutes.
- Add wine, bring to a boil and cook, stirring, until nearly all of the wine has evaporated.
- Add rice and ladle 1 cup of summer broth into rice and cook, stirring, until it is nearly absorbed.
- Continue to add broth in 1/4 cup increments, stirring rice constantly.
- When you are down to the last 2 cups or so, add the broth in smaller increments until the rice is softened but still a bit al dente. (add or delete broth as needed). This step should take about 18 minutes.
- Stir in 1 Tblsp. lemon zest and 1 Tbslp. lemon juice. Taste and adjust with additional zest or juice as needed until the risotto attains a nice, bright flavor.
- Stir in the reserved shrimp, tarragon and remaining 2 Tbslp butter.
- Season with salt and pepper to taste & serve!
Nutrition Facts : Calories 459.1, Fat 14.6, SaturatedFat 6.1, Cholesterol 52.5, Sodium 1059.2, Carbohydrate 58.3, Fiber 2.5, Sugar 2.6, Protein 14.6
STIR-FRIED SHRIMP WITH FENNEL, LEMON AND ANGEL-HAIR NOODLES
Provided by Susan Herrmann Loomis
Time 30m
Yield Four servings as a main course
Number Of Ingredients 30
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.
SHRIMP WITH LEMON, TARRAGON, GREEN BEANS, AND PEAS
Categories Citrus Sauté Shrimp Leek Green Bean Pea Tarragon Boil Bon Appétit
Yield Makes 4 main-course servings
Number Of Ingredients 10
Steps:
- Mix butter, minced tarragon, chives, and lemon peel in small bowl.
- Melt 2 tablespoons herb butter in large skillet over medium heat. Add leeks and thyme; sauté 5 minutes. Reduce heat to medium-low; sauté until very tender, about 6 minutes longer.
- Bring 8 cups water and tarragon sprigs to boil in large saucepan over high heat. Add beans and cook until crisp-tender, about 4 minutes. Using slotted spoon, transfer beans to bowl of ice water. Add peas to boiling water; cook 2 minutes. Using slotted spoon, transfer peas to bowl with beans; drain. Add shrimp to saucepan, reduce heat, and simmer until opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to small bowl. Add shells to saucepan; boil until liquid is reduced to 1/4 cup, about 40 minutes. Discard shells and tarragon sprigs. Stir lemon juice into cooking liquid. Remove pan from heat; whisk in remaining herb butter. Stir in shrimp. Reheat leeks. Stir in beans and peas. Serve shrimp with sauce alongside vegetables.
More about "lemon fennel shrimp with tarragon recipes"
SHRIMP AND RICE BOWLS WITH LEMON AND TARRAGON
From slowthecookdown.com
LEMON TARRAGON SHRIMP AND ORZO • STEELE HOUSE KITCHEN
From steelehousekitchen.com
ROAST TURBOT WITH FENNEL, TARRAGON AND LEMON RECIPE
From greatbritishchefs.com
CREAMY TARRAGON SHRIMP PASTA - LIFE'S AMBROSIA
From lifesambrosia.com
ONE-POT LEMON ORZO WITH SHRIMP AND FENNEL | KITCHN
From thekitchn.com
LEMON FENNEL SHRIMP WITH SPAGHETTI - COOK THIS AGAIN …
From cookthisagainmom.com
FENNEL SEED AND THYME CRUSTED GRILLED SHRIMP RECIPE
From foodnewsnews.com
CITRUS FENNEL SHRIMP WITH TARRAGON RECIPE - RECIPELAND.COM
From recipeland.com
LEMON FENNEL SHRIMP WITH TARRAGON RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LEMON RISOTTO WITH SHRIMP – GIADZY
From giadzy.com
CITRUS FENNEL SHRIMP WITH TARRAGON | MAIN DISH | QUENCH MAGAZINE
From quench.me
CITRUS FENNEL SHRIMP WITH TARRAGON - BIGOVEN.COM
From bigoven.com
CHICKEN WITH FENNEL AND TARRAGON - GOOD HOUSEKEEPING
From goodhousekeeping.com
ASTRAY RECIPES: LEMON FENNEL SHRIMP WITH TARRAGON
From astray.com
CITRUS FENNEL SHRIMP WITH TARRAGON RECIPE - COOKING INDEX
From cookingindex.com
LEMON TARRAGON SHRIMP - BLYTHES BLOG
From blythesblog.com
RECIPES > MAIN DISH > HOW TO MAKE CITRUS FENNEL SHRIMP WITH …
From mobirecipe.com
ASTRAY RECIPES: CITRUS FENNEL SHRIMP WITH TARRAGON
From astray.com
SHRIMP AND FENNEL RISOTTO RECIPE | MYRECIPES
From myrecipes.com
STUNNING ROAST TURBOT, LEMON AND FENNEL WITH A TARRAGON SAUCE
From spaulyseasonalservings.com
GRILLED SHRIMP WITH FENNEL AND LEMON RECIPE - FOOD & WINE
From foodandwine.com
BAKED SHRIMP WITH LEMON, ROSEMARY, AND TARRAGON
From nettleandquince.com
40 RECIPES TO MAKE WITH TARRAGON | TASTE OF HOME
From tasteofhome.com
LEMON TARRAGON SHRIMP WITH PEAS | RECIPES | FUSTINI'S OILS AND …
From fustinis.com
LEMON TARRAGON SHRIMP PASTA RECIPE | SIMPLOT FOODS
From simplotfoods.com
GRILLED SCALLOPS WITH FENNEL AND LEMON TARRAGON VINAIGRETTE …
From cookeatshare.com
FENNEL CONFIT WITH TARRAGON AND LEMON - WITH SPICE
From withspice.com
ROAST CHICKEN WITH BRAISED FENNEL, TARRAGON AND LEMON
From inspiredcuisine.ca
WELOVEGOD.ORG - SHARE YOUR RECIPE! - LEMON FENNEL SHRIMP WITH …
From welovegod.org
LEMON TARRAGON FOCACCIA WITH CITRUS FENNEL SEA SALT
From pastrychefonline.com
PICKLED FENNEL W/ LEMON & TARRAGON — SPADE & PLOW
From spadeandplow.com
MUSSELS & SHRIMP | CREAMY TOMATO FENNEL BROTH | LEMON
From reddit.com
LEMON FENNEL SHRIMP WITH TARRAGON - BIGOVEN.COM
From bigoven.com
MINT AND TARRAGON RECIPES - SUPERCOOK.COM
From supercook.com
SHRIMP SKEWERS WITH GARLIC AND TARRAGON RECIPE - JOSH CELLARS
From joshcellars.com
FENNEL, APPLE, AND RED ONION SALAD WITH MEYER LEMON, PISTACHIOS, …
From reddit.com
SAUTéED SHRIMP WITH PEAS IN LEMON-TARRAGON SAUCE
From heartandstroke.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love