PRAWNS WITH CARDAMOM AND FENNEL
From the recipe book Bal's Quick and Healthy Indian by Bal Arneson, This said it serves 4 but it uses only 12 prawns so number of servings would depend on how hearty is your appetite and how big are your prawns. I sure ate more than 3- it was so delicious.
Provided by FranBow
Categories < 15 Mins
Time 10m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in skillet over med high heat. Add garlic and cook for 10 seconds. Add cumin, cardamom and fennel and cook 5 seconds.
- Add the prawns, salt and pepper and cook until prawns begin to turn pink. then add coconut. Turn heat to medium and saute until cooked through, about 3 minutes.
- Add the lemon juice then turn off the heat.
Nutrition Facts : Calories 107.2, Fat 8.7, SaturatedFat 2.1, Cholesterol 22.7, Sodium 118.9, Carbohydrate 5, Fiber 1, Sugar 2.2, Protein 3
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.
CARDAMOM AND FENNEL FLAVORED RICE
Why serve the same old boring rice when you can so easily turn it into something a bit special ? This pairs nicely with curries, but also with roasted meat or fish dishes.
Provided by FlemishMinx
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put all ingredients into a sauce pan.
- Bring water to the boil.
- Cover with a tight-fitting lid, and reduce heat to the lowest possible setting at which it will still simmer.
- Do not disturb for 15 minutes and do not remove the lid!
- After this time, remove the pan from the heat, and allow to stand for 5 minutes.
- Do not remove the lid!
- When the standing time has elapsed you may now remove the lid.
- Fluff with a fork, and add salt and pepper to taste.
Nutrition Facts : Calories 184.8, Fat 1.7, SaturatedFat 0.3, Sodium 6.6, Carbohydrate 38.7, Fiber 2.9, Sugar 0.4, Protein 4.2
PRAWN & FENNEL BISQUE
A luxurious seafood soup that is rich in flavour, perfect for formal entertaining and low in calories too
Provided by Sara Buenfeld
Categories Soup, Starter
Time 1h25m
Number Of Ingredients 13
Steps:
- Shell the prawns, then fry the shells in the oil in a large pan for about 5 mins. Add the onion, fennel and carrots and cook for about 10 mins until the veg start to soften. Pour in the wine and brandy, bubble hard for about 1 min to drive off the alcohol, then add the tomatoes, stock and paprika. Cover and simmer for 30 mins. Meanwhile, chop the prawns.
- Blitz the soup as finely as you can with a stick blender or food processor, then press through a sieve into a bowl. Spend a bit of time really working the mixture through the sieve as this will give the soup its velvety texture.
- Tip back into a clean pan, add the prawns and cook for 10 mins, then blitz again until smooth. You can make and chill this a day ahead or freeze it for 1 month. Thaw ovenight in the fridge. To serve, gently reheat in a pan with the cream. If garnishing, cook the 8 prawns in a little butter. Spoon into small bowls and top with the prawns and snipped fennel fronds.
Nutrition Facts : Calories 120 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1.17 milligram of sodium
QUICK PRAWN, FENNEL & TOMATO RAGOUT
This quick prawn dish is great for an impressive midweek meal
Provided by Mary Cadogan
Time 20m
Number Of Ingredients 6
Steps:
- Heat the oil in a large pan. Add the onion and fennel and cook for 5 mins, stirring every so often. Add the tomatoes and seasoning, then bring to the boil. Cover and cook on a low heat for 10 mins until the fennel is tender, then stir in the prawns and warm through. Serve scattered with olives and the reserved fennel tops, roughly chopped.
Nutrition Facts : Calories 222 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 3.3 milligram of sodium
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