Shrimp And Roasted Fennel Ditalini Recipes

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SHRIMP AND ROASTED FENNEL DITALINI



Shrimp and Roasted Fennel Ditalini image

Provided by Joan Lang

Yield Serves 4

Number Of Ingredients 9

1 pound (16 to 20) extra large shrimp, shells intact, thawed if frozen
1 teaspoon fennel seeds
1 teaspoon salt, preferably sea salt, divided
1 fennel bulb, halved and sliced crosswise (chopped fronds for garnish, optional)
4 cloves garlic, chopped
2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
Grated zest of 1 lemon (1 julienned strip for garnish, optional)
1/2 pound whole-wheat ditalini

Steps:

  • Heat oven to 450°F. Shell shrimp, but keep tails intact, if desired; reserve shells. In a small pan over medium heat, toast fennel seeds until golden brown, 5 minutes; crush. In a bowl, toss shrimp with fennel seeds. In same pan, bring 1 cup water to a boil with 1/2 teaspoon salt and reserved shells; reduce heat and simmer, partially covered, 30 minutes. Remove and discard shells; simmer until stock reduces by half, 5 minutes. In a roasting pan, place sliced fennel, garlic, oil, pepper and remaining 1/2 teaspoon salt; toss. Roast until fennel is tender, 20 minutes. Stir in shrimp, stock and zest; roast until shrimp are just cooked through, 5 minutes. Cook pasta as directed on package until al dente. Drain pasta, reserving 1 cup cooking liquid. Add pasta to roasting pan; roast until pasta is completely cooked, adding reserved liquid a little at a time and stirring to reach desired consistency, 5 to 10 minutes. Serve garnished with julienned zest and fennel fronds, if desired.

SHRIMP AND FENNEL CROSTINI



Shrimp and Fennel Crostini image

Provided by Anne Burrell

Categories     appetizer

Time 18m

Yield 10 to 15 crostini

Number Of Ingredients 8

Extra-virgin olive oil
4 cloves garlic, 3 smashed and 1 whole
Pinch crushed red pepper
1 bulb fennel, shaved thin on a Japanese mandolin and tossed with the juice of 1/2 a lemon, 1/4 cup fennel fronds, reserved
Kosher salt
1/2 pound (21 to 25) shrimp, peeled, deveined and cut in 1/2 lengthwise
1/2 cup dry white wine
1 baguette, cut into 1/2 inch slices on the bias

Steps:

  • Coat a large saute pan with extra-virgin olive oil. Add the 3 smashed garlic cloves and the crushed red pepper and bring to a medium heat. When the garlic is brown and very aromatic remove the garlic and discard. It has fulfilled its garlic destiny. Add the fennel, season with salt, and saute for 3 to 4 minutes or until the fennel is wilted and soft but does not have any color. Add the shrimp and white wine and season with salt. Saute for 1 to 2 minutes or until the wine has evaporated. Taste for seasoning and add salt if needed. Reserve.
  • Toast or grill each piece of bread and rub with the whole garlic clove. Drizzle each toast generously with extra-virgin olive oil and top with the shrimp/fennel mixture. Garnish with fennel fronds. Serve warm or at room temperature.
  • Try not to eat them all yourself.

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 AND FENNEL RISOTTO



Shrimp and Fennel Risotto image

Categories     Rice     Quick & Easy     Shrimp     Fennel     Spring     Gourmet

Yield Serves 2

Number Of Ingredients 8

6 ounces medium shrimp (12 to 15)
1 small onion
1 small fennel bulb (sometimes called anise) including fronds if possible
1 cup chicken broth
3 cups water
1 tablespoon unsalted butter
2/3 cup Arborio rice
1/4 cup dry white wine

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.

SHRIMP AND GRITS WITH ROASTED TOMATO, FENNEL AND SAUSAGE



Shrimp and Grits With Roasted Tomato, Fennel and Sausage image

Provided by Sam Sifton

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 25

8 plum tomatoes, halved lengthwise
1 garlic clove, minced
2 tablespoons olive oil
Salt
black pepper
1 large fennel bulb, trimmed fronds reserved and cut into thin wedges
2 to 3 cups vegetable or shrimp broth or water
1 tablespoon butter
Salt
Ground white pepper
1 cup coarse corn grits, soaked overnight if necessary see package instructions
Salt
1 fresh bay leaf
1 1/2 tablespoons butter
1 tablespoon cream cheese
Ground white pepper
1/2 teaspoon lemon juice, or to taste
1/2 teaspoon hot sauce, or to taste
1 tablespoon olive oil
20 large shrimp, peeled and deveined
1 cup cooked and crumbled Benton's smoked sausage or other smoked breakfast sausage
1 teaspoon lemon juice, or to taste
Hot sauce
Salt
2 tablespoons chopped parsley

Steps:

  • For the roasted tomato: heat oven to 450 degrees. Toss tomato halves in a bowl with garlic, olive oil, salt and pepper. Transfer, cut side up, to a baking sheet. Roast until collapsed and lightly browned, 25 to 30 minutes, and set aside.
  • For the fennel: In a small saucepan, combine the fennel, half of the reserved fronds, and just enough broth or water to cover. Add butter and season with salt and white pepper. Bring to a boil, reduce heat to very low, and simmer until tender when pierced by a fork, 8 to 10 minutes. Transfer fennel to a plate, discard cooked fronds and reserve cooking liquid.
  • For the grits: Follow package instructions for cooking the grits, seasoning with salt to taste, and adding the bay leaf halfway through cooking. At the end of cooking, mix grits with butter, cream cheese, white pepper, lemon juice and hot sauce. Adjust salt as needed. About 15 minutes before the grits are finished cooking, prepare the shrimp and assemble the dish.
  • For shrimp and assembly: Place a large sauté pan over medium heat, and add the oil. When the oil is shimmering, add the shrimp in a single layer. When they are seared on one side, about 1 minute, turn them to sear on the other side. Add fennel, sausage, roasted tomatoes and 1 1/2 cups of the reserved fennel cooking liquid. Bring to a simmer and season with lemon juice, hot sauce and salt. If the mixture seems dry, add more fennel cooking liquid as desired. Add chopped parsley, and toss to mix.
  • To serve, place equal portions of grits on four rimmed plates or shallow soup plates. Divide the shrimp stew among the plates, garnish with remaining fennel fronds and serve.

SHRIMP WITH LEMON, TARRAGON, AND FENNEL



Shrimp With Lemon, Tarragon, and Fennel image

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

1 lb medium shrimp (about 32)
4 tablespoons fresh lemon juice
2 teaspoons fennel seeds, crushed
1/8 teaspoon red pepper flakes
6 tablespoons olive oil
3 large garlic cloves, crushed
1/2 lemon, sliced thin
1 tablespoon fresh tarragon leaves, finely chopped

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

SHRIMP AND FENNEL IN A TANGY CITRUS SAUCE



Shrimp and Fennel in a Tangy Citrus Sauce image

A delicious combination of tender shrimp, sweet fennel, and a tangy citrus sauce. Serve over flavored rice or barley.

Provided by limetastic

Time 25m

Yield 2

Number Of Ingredients 10

1 tablespoon vegetable oil
1 medium fennel bulb, chopped
1 small onion, chopped
2 cloves garlic, minced
1 cup small shrimp, peeled and deveined
½ teaspoon red pepper flakes
2 teaspoons teriyaki sauce
1 teaspoon ponzu sauce
1 teaspoon lime juice
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 174 calories, Carbohydrate 14.7 g, Cholesterol 96.5 mg, Fat 7.8 g, Fiber 4.5 g, Protein 12.9 g, SaturatedFat 1.3 g, Sodium 468.8 mg, Sugar 2.7 g

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