SPICY FENNEL SHRIMP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 12 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 57 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 18 milligrams, Sodium 80 milligrams, Carbohydrate 1 grams, Protein 2 grams, Sugar 0 grams
SHRIMP BITES
Living near the coast, I have a great advantage when it comes to getting seafood. This recipe is special and light and so easy to make! -Robert Logan, Clayton, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat cream cheese and sour cream until blended. Add the parsley, onion, Worcestershire sauce and seafood seasoning; mix well. Stir in shrimp and mozzarella cheese., Spoon filling into tart shells. Place on an ungreased baking sheet. Bake at 350° for 8-12 minutes or until shells are lightly browned. Serve warm or cold.
Nutrition Facts : Calories 48 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 63mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
FENNEL SHRIMP AND FUSILLI
Shrimp provides a simple addition to a no-fuss pasta dish that's ready in 30 minutes - perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Cook fusilli to desired doneness as directed on package. Drain; cover to keep warm.
- Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add shrimp; sprinkle with garlic salt and pepper. Cook 2 to 3 minutes or until shrimp turn pink, stirring frequently.
- Add canned tomatoes, fresh tomatoes, olives and fennel seed; mix well. Cook 2 to 3 minutes or just until thoroughly heated, stirring occasionally. Stir in fusilli. Sprinkle with parsley.
Nutrition Facts : Calories 370, Carbohydrate 49 g, Cholesterol 160 mg, Fat 1 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 690 mg, Sugar 4 g
SHRIMP WITH TOMATOES, FENNEL AND OREGANO
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.
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 AND FENNEL IN A TANGY CITRUS SAUCE
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
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
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.
SHRIMP AND FENNEL WITH PASTA SHELLS
This is a quick and flavorful dish that I pieced together from a half-remembered cooking show. The licorice flavor of the fennel works well with the shrimp and red pepper. In addition to being fast, it also reheats exceptionally well. I've always done the ingredients by eye, so all measurements should be treated as approximate. With a little planning you can do a lot of the prep and cooking in parallel. May be used as a main dish or as a side.
Provided by Chef Grizzly
Categories Pasta Shells
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 350.9, Fat 8.8, SaturatedFat 1.4, Cholesterol 220.9, Sodium 289.8, Carbohydrate 36.8, Fiber 3.4, Sugar 0.8, Protein 30.1
SHRIMP WITH FENNEL BITES
I went to a cooking class to learn how to make the fennel. I added the sauteed shrimp and crackers to it one night for a party and everyone there was loving it. One lady got my recipe to serve at a wedding reception.
Provided by Mrs Enix
Categories Canapes and Crostini
Time 41m
Yield 40
Number Of Ingredients 11
Steps:
- Lay out crackers on a serving platter.
- Melt butter in a large skillet over medium-low heat. Add shrimp; season with garlic salt. Cook and stir until pink all the way through, 3 to 5 minutes per side. Place 1 shrimp on each cracker.
- Heat olive oil in a separate skillet over medium heat. Add fennel, garlic, and thyme; cook and stir until fennel softens, about 15 minutes. Remove from heat. Season fennel with salt and pepper. Stir in basil.
- Spoon fennel mixture evenly over shrimp.
Nutrition Facts : Calories 96.6 calories, Carbohydrate 8 g, Cholesterol 37.6 mg, Fat 5.1 g, Fiber 0.8 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 339.4 mg, Sugar 0.7 g
GIANT SHRIMP WITH ARTICHOKES AND FENNEL
Provided by Eric Asimov
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine rosemary, garlic, 2 tablespoons olive oil, and salt and pepper to taste in medium bowl. Add shrimp, and turn until well coated. Marinate at room temperature for 30 to 60 minutes.
- Meanwhile, preheat oven to 350 degrees. Using a paring knife, trim stem and outer artichoke leaves to tender hearts. Quarter hearts lengthwise, and cut out choke. Place in a mixing bowl; add remaining olive oil, pepper flakes, and salt and pepper to taste. Spread across a baking sheet, and bake until artichokes are tender, about 20 minutes. Remove from heat, and keep warm.
- In a medium saucepan, combine fennel, thyme, bay leaf and lemon juice. Stir in 1/3 cup water. Cover and simmer over medium-low heat until tender, about 20 minutes.
- Prepare a grill, or heat a large griddle or skillet until very hot. Grill or sear shrimp until pink, 2 to 3 minutes on each side. Transfer to a large bowl, and add artichoke hearts and fennel. Drizzle with lemon-flavored olive oil to taste, and toss until well blended. Divide among 4 plates, and serve.
SHRIMP CHOWDER WITH FENNEL
Make and share this Shrimp chowder with fennel recipe from Food.com.
Provided by Chef Kate
Categories Chowders
Time 1h30m
Yield 11 cups
Number Of Ingredients 15
Steps:
- Peel the shrimp, reserving the shells.
- (It is impractical to devein small shrimp, but if you're using larger ones, do devein them.) Split the shrimp lengthwise in half down the back, cover and refrigerate until needed.
- Remove the fronds (lacy top) from the fennel, coarsely chop and reserve for garnish, covered and refrigerated.
- Trim off the tops and tough outer layers of the fennel and coarsely chop, reserve for the stock.
- Quarter the fennel bulb lengthwise, cut away the core and cut very thinly across into 1/4- to 1/3-inch slices.
- Add 2 tablespoons of the olive oil and the 2 crushed garlic cloves to a 10- or 12-inch high-sided skillet or saute pan and heat over medium-high heat until the garlic begins to brown.
- Add the shrimp shells and saute for 5 minutes, or until the shells turn red and are very aromatic.
- Add the fennel trimmings, the wine and the water, bring to a simmer, and simmer for 20 minutes.
- Season lightly with salt.
- Strain the stock; you should have 3-1/2 cups.
- Heat a 4- to 6-quart heavy pot over low heat to medium and cook until the bacon is a crisp golden brown.
- Pour off all the fat except 1 tablespoon, leaving the bacon in the pot.
- Add the remaining 1 tablespoon olive oil and the chopped garlic and cook for 30 seconds.
- Add the onion, sliced fennel, fennel seeds and crushed red pepper (if using) and saute, stirring occasionally with a wooden spoon, for about 10 minutes, until the onion and fennel are softened but not browned.
- Add the potatoes and reserved shrimp stock.
- The stock should just barely cover the potatoes; if it doesn't, add enough water to cover.
- Turn up the heat and bring to a boil.
- Cover the pot and cook the potatoes vigorously for about 8 minutes, until they are soft on the outside but still firm in the center.
- If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot and cook a minute or two longer to release their starch.
- Reduce the heat to medium, add the tomatoes, and simmer for 5 minutes more.
- Stir in the shrimp and cook for 1 minute, then remove the pot from the heat and stir in the cream.
- Let sit for 10 minutes while the shrimp finish their slow cooking.
- Taste the chowder and season with black pepper and more salt if needed.
- If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely.
- Otherwise, let sit at room temperature for up to an hour, allowing the flavors to meld.
- When ready to serve, reheat the chowder over low heat; don't let it boil.
- Ladle into cups or bowls, making sure the shrimp, fennel, potatoes and bacon are evenly divided.
- Sprinkle with the reserved chopped fennel fronds.
- note:If you use frozen shrimp, defrost slowly in the refrigerator; this will help to maintain their texture.
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- Meanwhile, heat oil in a medium skillet over medium heat. Add onion and fennel and cook, stirring, until starting to soften, 4 to 5 minutes. Add garlic, crushed red pepper, Italian seasoning, salt and pepper and cook 1 minute more. Add tomatoes and their juice; bring to a simmer. Cook, stirring occasionally, for 10 minutes. Add shrimp and cook, stirring, until they are just cooked through, about 4 minutes.
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