Blackened Shrimp With Citrus And Roasted Fennel Recipes

GARLIC & HERB ROASTED SHRIMP

Steps:

• Preheat the oven to 400 degrees.
• Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
• Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.

GET YOUR GRITS ON WITH BLACKENED SHRIMP

Steps:

• Toss shrimp in Cajun spice in a large bowl to coat.
• Heat a large nonstick skillet over medium-high heat.
• Heat butter and olive oil in a pan, then add shrimp. Cook until shrimp curls and turns pink, 1 to 2 minutes on each side (see Cook's Note).
• Ladle 1/4 cup Roasted Corn Emulsion on bottom of a plate. Place 3 hot Fried Green Tomato Slices side by side, on top. Add small scoops of Stone Ground Bacon Grits on each Fried Green Tomato slice. Place a shrimp on each of the stacks.
• Sprinkle diced tomato and chives on top. Then, dust with more Cajun spice and serve.
• Preheat oven to 400 degrees F.
• Rub corn cobs with olive oil and sprinkle with salt and pepper to taste. Place on a sheet tray and roast until cooked and lightly browned, 8 to 10 minutes.
• Once cooled, cut corn off of the cobs and set aside, saving the cobs.
• Combine shrimp base, 4 cups water and cobs in a medium pot over medium-high heat. Bring to a boil and cook until liquid is reduced by half, then remove cobs and discard. Add heavy cream to the pot and bring to a simmer.
• Meanwhile, melt butter in a separate small pan over medium heat. Whisk in flour and cook, whisking, until it becomes the consistency of wet sand, 3 to 4 minutes, to create a roux. Remove from heat. Once the cream is simmering, whisk in the roux mixture. Reduce heat, and cook, stirring constantly, until thickened.
• Add corn, chives and salt and pepper to taste. Stir until combined, then serve hot.
• Combine cornmeal, flour, sugar and Cajun spice in a large bowl to create a breading mixture.
• Combine buttermilk and honey in another large bowl and whisk until combined.
• Slice green tomatoes about 1/4-inch thick, roughly 4 to 5 slices per tomato. Place tomato slices in the honey-buttermilk mixture and gently toss to coat.
• Place each green tomato slice in the breading mixture, and coat both sides well. Set breaded tomatoes aside and save any remaining breading.
• Heat oil in a nonstick skillet over medium-high heat, to prepare for frying.
• Re-bread green tomato slices in the remaining breading mixture, then place in the skillet and fry until golden brown, 1 to 2 minutes per side.
• Remove fried green tomato slices from oil and place on a paper towel to absorb any remaining grease. Sprinkle with salt to taste, then serve hot.
• Cook the bacon in a large pot over medium-high heat, stirring frequently, until browned.
• Add heavy cream, whole milk and 1 1/4 cups water to the pot and bring to a simmer. Stir in the grits with a wire whisk, making sure there are no lumps.
• Bring back to a simmer, then lower heat. Season with salt and pepper, and let simmer, stirring occasionally to ensure that no lumps form and the bottom does not burn, until grits are fully cooked, 20 to 25 minutes (see Cook's Note). Remove pot from heat.
• Whisk in mascarpone until well combined, and add salt and pepper to taste.
• Serve hot or refrigerate up to 4 days.

SHRIMP AND ROASTED FENNEL 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.

BLACKENED SHRIMP WITH CITRUS AND ROASTED FENNEL

Steps:

• Preheat oven to 450.
• Grate 1 orange (1 t) reserve. Cut oranges into 1/3" thick slices. Remove stalks for fennel; chop fronds (2 T) discard stalk. Cut fennel bulbs into 1/2" thick wedges. Combine orange slices, 2 T broth or wine, 1/2 t salt, shallots, and fennel wedges. Arrange fennel mixture in single layer. Bake at 425 for 25 minute or until lightly charred.
• Combine 1/2 t salt, paprika, and next 4 ingredients in a bag. Add shrimp, seal, and shake to coat. Heat 2 T broth or wine. in skillet add shrimp, cook 3 min until done.
• Heat rice medley place in bowl and stir in orange rind. Divide all by 4 and serve.

SAFFRON POACHED SHRIMP WITH SHAVED FENNEL AND CITRUS VINAIGRETTE

Steps:

• Remove the heads and shells from the shrimp, keeping the tails intact, and reserve. Devein the shrimp and set aside on ice.
• For poaching liquid: steep the saffron in the white wine. Heat olive oil in a large, heavy-bottomed pot over medium-high heat until oil slides easily across the pan, add the reserved shrimp heads and shells and cook until they turn an orange-red color. Add the fennel, onion, carrot and gently brown, about 2 minutes. Using a cheese grater, gently grate the tomato into the broth and cook for another 3 to 5 minutes. Add the white wine and saffron mixture, water, whole tarragon, and whole basil. Bring to a boil and reduce to a gentle simmer for 45 minutes, skimming frequently. Strain and set aside.
• For the skewers: place shrimp on a skewer, piercing through the tail and body, about 3 per skewer. Season with kosher salt.
• Return the poaching liquid to the stove and heat to a gentle simmer. Add the shrimp skewers to the liquid and cook, until the shrimp are firm and just cooked through, being careful not to over cook, about 2 to 2 1/2 minutes. Serve on top of Shaved Fennel with Citrus Vinaigrette and garnish with fennel fronds.
• Carefully arrange fennel, avocado, and grapefruit on a plate and dress with the Citrus Vinaigrette.
• In a medium size mixing bowl, whisk together the garlic, honey, mustard, vinegar, lemon juice, orange juice, and salt. Gradually pour the olive oil and canola oil into the mixture while whisking. Set aside.

FENNEL & GARLIC SHRIMP

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 LEMON, TARRAGON, AND FENNEL

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.