FENNEL & GARLIC SHRIMP
Provided by Ina Garten
Time 30m
Yield 2 to 3 servings
Number Of Ingredients 10
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 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
FISH WITH FENNEL
This brightly-flavored fish is a great showcase for fennel. You'll use the seeds, bulb and fronds. This is an excellent springtime recipe, when fennel is at its peak. -Barbara Stelluto, Devon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut lime in half; cut four slices from one half for garnish. Finely grate enough peel from remaining half to measure 3/4 teaspoon; squeeze juice from lime half. Set aside., In a dry small skillet over medium heat, toast fennel seeds until aromatic, about 1-2 minutes. Cool. Crush seeds in a spice grinder or with a mortar and pestle., In a large saucepan, bring 1 in. of water to a boil. Add sliced fennel and salt; cover and boil for 6-10 minutes or until crisp-tender. Drain and pat dry., In a large nonstick skillet, saute fennel in 2 teaspoons oil for 3 minutes or until fennel is lightly browned. Add garlic; cook 1 minute longer. Remove from the pan and set aside. , In the same skillet over medium-high heat, cook fillets in remaining oil for 3-4 minutes on each side or until fish flakes easily with a fork. , Drizzle with lime juice; sprinkle with lime peel and crushed fennel seeds. Serve with sauteed fennel. Garnish with fennel fronds and lime slices.,
Nutrition Facts : Calories 285 calories, Fat 8g fat (1g saturated fat), Cholesterol 80mg cholesterol, Sodium 276mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 3g fiber), Protein 46g protein. Diabetic Exchanges
FISH AND FENNEL
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- In a medium skillet, combine 1/3 cup water and oil. Add the fennel, tomatoes, garlic, 1/2 teaspoon salt, lemon, and 1/4 teaspoon pepper. Cover, and cook, stirring occasionally, until tomatoes begin to fall apart, 5 to 7 minutes.
- Season the fish with salt and pepper. Add to skillet with vegetables. Cover, and cook until opaque, 10 to 15 minutes. Serve immediately.
LINGUINE WITH SHRIMP, TOMATO AND FENNEL
Provided by Molly O'Neill
Categories dinner, pastas, main course
Time 35m
Yield Four servings
Number Of Ingredients 11
Steps:
- Cut the green tops off the fennel, chop and reserve. Trim the bulbs and slice them very thin on a mandoline or with a sharp knife. Set aside. Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, about 10 minutes. Drain and rinse.
- Meanwhile, heat 1 teaspoon of the olive oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring constantly, for 20 seconds. Add the sliced fennel bulbs and cook until crisp-tender, about 10 minutes.
- Add the shrimp and cook until just cooked through, about 3 minutes. Season with 1 teaspoon of salt and pepper to taste. In a small bowl, stir together the tomatoes, orange zest and jalapenos. Place the linguine in a large bowl. Add the shrimp mixture, the tomato mixture and the remaining oil and toss to combine. Season with additional salt and pepper to taste. Divide pasta among 4 plates. Combine the fennel tops and parsley and sprinkle over pasta. Serve immediately.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 3 grams, Carbohydrate 58 grams, Fat 5 grams, Fiber 7 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 884 milligrams, Sugar 8 grams, TransFat 0 grams
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