Shrimp With Tomatoes Fennel And Oregano Recipes

FENNEL & GARLIC SHRIMP

Fennel & Garlic Shrimp image

Provided by Ina Garten

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 10

Ingredients

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 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

Ingredients

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.

SHEET-PAN SHRIMP WITH TOMATOES, FETA AND OREGANO

Sheet-Pan Shrimp With Tomatoes, Feta and Oregano image

Ready in 10 minutes, this Mark Bittman recipe from 2013 is a perfect weeknight recipe. It relies heavily on garlic, oregano and black pepper as a coating for the shrimp. Serve alongside a hearty salad or with a stack of flatbread for an easy meal. In his original piece, a roundup of shrimp recipes, he suggested wild shrimp from the Pacific or Gulf of Mexico, or fresh local shrimp from Maine or the Carolinas, if they're available to you. All, he wrote, are "preferable from a sustainability perspective."

Provided by Mark Bittman

Categories dinner, easy, quick, seafood, main course

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 garlic clove
1 teaspoon salt
1 tablespoon chopped fresh oregano
1 tablespoon lemon juice
2 tablespoons olive oil
Black pepper
1 1/2 pounds peeled shrimp
Chopped tomatoes, for serving
Crumbled feta, for serving

Steps:

Turn on the broiler, and position the oven rack close to the heat.
Mash garlic clove with salt until it forms a paste. Add chopped oregano, lemon juice, olive oil and lots of black pepper. Rub paste all over 1 1/2 pounds peeled shrimp.
Spread shrimp out on a pan and broil, 2 to 3 minutes per side. Served topped with chopped tomatoes and crumbled feta.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 1 gram, Sodium 964 milligrams, Sugar 0 grams, TransFat 0 grams

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