Mediterranean Sauteed Shrimp Fennel Recipes

MEDITERRANEAN SHRIMP DINNER - ONE PAN RECIPE

Steps:

• Adjust oven rack to lower-middle position and heat oven to 450F degrees. Toss potatoes, fennel, shallots, garlic, kalamata olives, and 2 tablespoons of the oil, 1 teaspoon salt, and ¼ teaspoon pepper together in a bowl. Spread vegetables in single layer on rimmed baking sheet and roast until just tender, about 25 minutes.
• Pat shrimp dry with paper towels. Toss shrimp, oregano, lemon zest, remaining 1 tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper together in bowl.
• Scatter shrimp and feta over top of roasted veggies and olives. Return to oven and roast until shrimp are cooked through, 6 to 8 minutes.
• Sprinkle parsley over top and drizzle extra oil.
• Serve with lemon wedges.

SAUTEED SHRIMP WITH GINGER & RICE

Steps:

• Combine the lemon juice, fish sauce, oyster sauce and soy sauce in a small cup or glass. Add 2 tablespoons of cold water.
• Whisk well and put this marinade aside until needed later on. Pour the vegetable oil in a large non-stick pan and place it over medium heat until hot. Then add the garlic paste and sliced ginger. Stir fry them for a minute and then add the prawns to the pan.
• Stir fry the shrimp for a couple of minutes until they are pink and cooked through. Then add the soy sauce marinade and season with some pepper.
• Stir the shrimp for another 2 minutes. Take the pan off the heat and check the seasoning. Add extra pepper, soy sauce, lemon juice, oyster sauce or fish sauce to taste. Stir in some chopped mint, cilantro or spring onion.
• Divide the sauteed shrimp over plates and serve with boiled rice.

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 FENNEL

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.

SHRIMP WITH FENNEL, DILL, AND FETA

Steps:

• Heat 2 tablespoons oil from sun-dried tomatoes in large nonstick skillet over medium-high heat. Add fennel; sauté 3 minutes. Add sun-dried tomatoes and garlic and stir 1 minute. Sprinkle shrimp with salt and pepper. Add shrimp to skillet and cook until just opaque in center, about 1 minute per side. Season to taste with salt and pepper. Sprinkle with dill, then feta.