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 WITH FENNEL
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oil in a skillet over medium heat. Add the fennel and cook, stirring occasionally, until it is soft, about 5 minutes. Add the shrimp and garlic to the skillet. Cook, stirring constantly for 1 minute. Cover the skillet and let the shrimp cook for 2-3 minutes. Add the vermouth, orange juice, and orange peel to the shrimp. Turn the heat to medium-high and cook, uncovered, for 3-5 minutes, stirring frequently until the sauce is reduced and shrimp are cooked through. Sprinkle the shrimp with salt and pepper, as desired. Transfer the shrimp to individual serving plates and spoon the sauce over them. Garnish with orange slices. Serve immediately.
Nutrition Facts :
SHRIMP WITH LEMON, TARRAGON, AND FENNEL
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
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
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 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 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.
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.
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