Mediterranean Sauteed Shrimp Fennel Recipes

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FENNEL & GARLIC SHRIMP



Fennel & Garlic Shrimp image

Provided by Ina Garten

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 10

6 tablespoons good olive oil
1 cup chopped fennel bulb, fronds reserved
3 tablespoons minced garlic (9 cloves)
1/4 teaspoon crushed red pepper flakes
1 pound (16- to 20-count) shrimp, peeled with tails on
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon Pernod (optional)
1 teaspoon fleur de sel
1/2 teaspoon freshly ground black pepper
French bread for serving

Steps:

  • Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color.
  • Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they¿re pink and just cooked through.
  • Off the heat, sprinkle with the parsley, 1 tablespoon of chopped fennel fronds, the Pernod (if using), the fleur de sel, and black pepper and serve it with bread to soak up all the pan juices.

SHRIMP WITH FENNEL, DILL, AND FETA



Shrimp with Fennel, Dill, and Feta image

Categories     Sauté     Feta     Shrimp     Fennel     Fall     Dill     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 6

1/2 cup sliced oil-packed sun-dried tomatoes, 2 tablespoons oil reserved
2 medium fennel bulbs, trimmed, halved, thinly sliced crosswise (about 3 1/2 cups)
2 garlic cloves, minced
1 1/3 pounds uncooked large shrimp, peeled, deveined, tails left intact
2 tablespoons chopped fresh dill
2/3 cup crumbled feta cheese

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.

SHRIMP WITH TOMATOES, FENNEL AND OREGANO



Shrimp with Tomatoes, Fennel and Oregano image

Categories     Shellfish     Tomato     Vegetable     Sauté     Spring     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

6 tablespoons olive oil
1 large onion, chopped
1 medium fennel bulb, trimmed, halved, thinly sliced
3/4 tablespoon dried crushed red pepper
1 1/4 pounds tomatoes, chopped
1 tablespoon minced fresh oregano or 1 teaspoon dried, crumbled
32 large uncooked shrimp, peeled, deveined
6 ounces feta cheese, crumbled
Fresh lemon juice
Cooked orzo (rice-shaped pasta)

Steps:

  • Heat 4 tablespoons oil in heavy large skillet over medium heat. Add onion, fennel and red pepper. Sauté until vegetables are tender, about 6 minutes. Add tomatoes and oregano. Season with salt and pepper. Reduce heat to low and cook 5 minutes. Transfer to bowl. (Can be prepared 4 hours ahead. Cover and chill.)
  • Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and cook until just pink and opaque, about 3 minutes. Add vegetables and heat through. Stir in cheese. Season to taste with lemon juice, salt and pepper. Serve over orzo.

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