Shrimp And Fennel Crostini Recipes

SHRIMP CROSTINI

Steps:

• In a small bowl, mix together cream cheese, mayonnaise, 2 cloves garlic, green onion and pepper; set aside.
• In a large skillet, melt butter over medium heat. Add remaining 3 cloves garlic and parsley. Add shrimp; cook for 3 to 4 minutes, or until pink and firm. Do not overcook.
• Spread cream cheese mixture evenly over French bread rounds. Top each with 1 shrimp. Garnish with tomato halves and parsley leaves.

TAGLIATELLE WITH SHRIMP AND SQUID

Steps:

• For the pasta dough: Put the flour on a clean dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack the eggs and yolk into the hole, and add the olive oil, salt and water.
• Using a fork, beat the eggs together with the olive oil, water and salt, and then begin to incorporate the flour into the egg mixture. (Be careful not to break the sides of the well, or the egg mixture will run all over your work surface and you'll have a big mess! Also, don't worry about lumps.) When enough flour has been incorporated into the egg mixture that it won't run all over the place, begin to use your hands to get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together into a homogeneous mixture, THEN you can start kneading.
• When kneading, it is VERY important to put your body weight into it--get on top of the dough to really stretch, not tear, it. Using the heels of your palms, roll the dough to create a smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader or 10 to 15 minutes for an inexperienced kneader. This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
• When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour.
• For the shrimp and squid sauce: In a large pan, saute the fennel and onion in the oil until translucent, 2 to 3 minutes. Add the garlic, zucchini, tomato and some salt, and continue to cook, stirring occasionally, another few minutes. Stir in the red pepper. Add the wine, bring to a boil, and cook until reduced by half, about 3 minutes.
• Add the chicken stock, bring to a boil, and simmer until slightly thickened. Add the shrimp and squid. Cook until just done, being careful not to overcook the shrimp and squid or else they'll be rubbery.
• Take off the heat, set aside and keep warm.
• For the arugula salad: Toss the arugula in the olive oil; season with salt.
• To finish the pasta: Bring a pot of salted water to a boil. Roll out the pasta very thin with a pasta maker, following the manufacturer's instructions. Then use the machine to cut the pasta into tagliatelle.
• Cook a quarter of the pasta in boiling water for 4 to 5 minutes (save the remainder for another use).
• To serve: Divide the tagliatelle among 4 plates and divide the sauce over it, making sure each plate gets some pieces of shrimp and squid. Top with the arugula salad and some grated Parmesan, and garnish with fennel fronds.

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.

SPICY FENNEL SHRIMP

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.

COD AND SHRIMP IN FENNEL AND WHITE WINE BROTH

Steps:

• For the fish stock: Coat a large, tall pot lightly with olive oil. Add the onions, celery, and fennel tops and bring the pot to a high heat. Season the veggies lightly with salt. Cook the veggies until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for 1 to 2 minutes more. Add the fish bones and shrimp shells, stir to combine, and cook for 3 to 4 minutes. Add the anise-flavored liqueur and let it reduce by half.
• Add water to the pot until it covers the fish bones by 2 inches and season lightly with salt. Toss in the bay leaves and thyme bundle. Bring the pot to a boil, reduce to a simmer, and simmer for 30 minutes. Strain the liquid and reserve.
• For the fish: Coat a straight-sided saute pan with olive oil. Add the onions and fennel, season with salt, and cook over medium heat until the veggies start to soften, 3 to 4 minutes. Add the garlic and cook for 1 to 2 minutes. Add the anise-flavored liqueur and white wine and reduce by half.
• Add the reserved fish stock and season with salt. Bring to a boil, reduce to a simmer, and simmer the broth for 12 to 15 minutes. Taste to make sure it is delicious.
• Meanwhile, coat a second saute pan with olive oil. Bring the pan to a high heat. Pat the cod dry with paper towels and season with salt. Add the cod to the screaming hot pan and cook the fish until it is golden and crisp on both sides and 3/4 of the way cook through. Remove the fish from the pan and reserve. Do the same with the shrimp and reserve. Add the potato rounds to the pan, season with salt, and brown on both sides. Remove the potatoes from the pan and reserve with the cod and shrimp.
• When the fish broth is ready, add the cod, shrimp, potatoes, and zucchini. Turn off the heat and cover, letting the fish gently cook through, 2 to 3 minutes.
• To serve, remove the cod and shrimp from the pan. Scoop the veggies out of the broth and divide them between 4 serving bowls. Lay a piece of cod on top of each of the veggies and arrange 2 shrimp next to the cod. Ladle the fish broth over each piece of cod. Drizzle with big fat finishing oil and top with fennel fronds.

SHRIMP AND FENNEL IN A TANGY CITRUS SAUCE

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.

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.

CREAMY SHRIMP CROSTINI

Steps:

• Preheat broiler. Lightly brush 1 side of each baguette slice with oil. Arrange on 2 baking sheets. Broil until lightly toasted, about 1 minute.
• Using electric mixer, beat cream cheese, mayonnaise and mustard in large bowl to blend. Mix in shrimp, green onions, dill and lemon peel. Season with salt and pepper. (Can be made 1 day ahead. Store toasts in airtight container at room temperature. Cover shrimp mixture and chill.)
• Spread 1 tablespoon shrimp mixture atop each toast. Arrange crostini on baking sheets; broil until shrimp mixture begins to brown, about 2 minutes. Top with parsley.

SHRIMP CROSTINI

Steps:

• Lightly saute the garlic in olive oil. Add the shrimp and stir-fry just until the shrimp turn pink, about a minute. Do not overcook.
• Place the shrimp and garlic in the bowl of a food processor and process until very finely minced. Add the butter in small pieces and process until the mixture is fairly smooth. Fold in the parsley and capers. Chill the mixture for at least 30 minutes. Chilling can also be overnight.
• Allow the shrimp mixture to soften slightly at room temperature. Lightly toast the bread. Spread the shrimp mixture on the toast, garnish with tiny cooked shrimp or capers and serve.