Quick Prawn Fennel Tomato Ragout Recipes

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MEDITERRANEAN SHRIMP DINNER - ONE PAN RECIPE



Mediterranean Shrimp Dinner - One Pan Recipe image

The shrimp will bake to perfection with this method, not over or under-cooked, just watch the color for doneness. Also a yummy side dish, just leave off the shrimp! But speaking of shrimp, be sure to get good quality large (20-30) or extra large (15-20) shrimp.

Provided by Good Dinner Mom

Categories     One pan

Time 42m

Number Of Ingredients 12

4 or 5 medium sized Yukon Gold potatoes, (peeled and sliced 1/2-inch thick)
2 fennel bulbs, (stalks discarded, bulbs halved lengthwise and cut into 1-inch-thick wedges through stem end)
2 large shallots, (top and bottom cut off, sliced lengthwise into 1-inch-thick wedges)
2 garlic cloves smashed and cut in half
½ cup pitted kalamata olives, (halved)
3 tablespoons extra-virgin olive oil, (divided, plus extra for drizzling)
Salt and pepper
1 to 2 pounds large or jumbo shrimp, (peeled, deveined (if desired), and tails removed)
2 teaspoons dried oregano
1 teaspoon grated lemon zest, (plus lemon wedges for serving)
4 ounces feta cheese, (crumbled (1 cup))
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 341 kcal, Carbohydrate 34 g, Protein 10 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 660 mg, Fiber 9 g, Sugar 2 g, ServingSize 1 serving

PAPPARDELLE WITH QUICK FENNEL RAGU



Pappardelle with Quick Fennel Ragu image

Poaching the meat is the secret behind this tender Papparadelle with Quick Fennel Ragu. Grated Parmesan and red-pepper flakes add lively flavor-and color.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 55m

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 cup finely chopped onion
1 cup finely chopped fennel, plus chopped fronds for serving
Kosher salt and freshly ground pepper
1 tablespoon minced garlic (from 2 cloves)
2 tablespoons tomato paste
1 pound ground beef (85 percent lean), preferably grass-fed
1 can (28 ounces) whole peeled tomatoes, pureed
1 pound pappardelle
Grated Parmesan and red-pepper flakes, for serving

Steps:

  • Heat 2 tablespoons oil in a large, straight-sided skillet over medium-high. Add onion, fennel, and a pinch of salt. Cook, stirring, until vegetables are softened and beginning to brown, 7 to 8 minutes. Stir in garlic and tomato paste; cook 1 minute more. Add 2 cups water and beef, breaking up meat with the back of a spoon. Reduce heat to low and simmer, covered, 15 minutes. Uncover, add tomatoes, and season with salt and pepper. Increase heat to medium high; cook until sauce is thickened, 12 to 15 minutes.
  • Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Drain, reserving 1 cup water. Return pasta to pot; add sauce, 1/4 cup pasta water, and remaining 2 tablespoons oil. Toss to evenly coat pasta, adding more pasta water as needed. Serve, topped with fennel fronds, cheese, and pepper flakes.

SHRIMP WITH TOMATOES, FENNEL AND OREGANO



Shrimp with Tomatoes, Fennel and Oregano image

Categories     Shellfish     Tomato     Vegetable     Sauté     Spring     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

6 tablespoons olive oil
1 large onion, chopped
1 medium fennel bulb, trimmed, halved, thinly sliced
3/4 tablespoon dried crushed red pepper
1 1/4 pounds tomatoes, chopped
1 tablespoon minced fresh oregano or 1 teaspoon dried, crumbled
32 large uncooked shrimp, peeled, deveined
6 ounces feta cheese, crumbled
Fresh lemon juice
Cooked orzo (rice-shaped pasta)

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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