Shrimp With Fennel Tomato Pernod Sauce Recipes

BAREFOOT CONTESSA'S ROASTED SHRIMP AND FETA RECIPE

Steps:

• Preheat the oven to 400 degrees.
• Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute.
• Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half.
• Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes
• Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp
• . In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
• Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.

SHRIMP IN PERNOD CREAM SAUCE

Steps:

• Melt the butter in a skillet, add the peppercorns and sauté for about 1 minute.
• Add the shrimp and cook 1 to 1 1/2 minutes on each side or until they are just pink.
• Pour over the Pernod and flame. Add chives and cream and heat just to simmer. Serve immediately with lots of crusty bread to mop up the sauce!

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 SCAMPI WITH PRESERVED LEMON AND POLENTA

Steps:

• In a large saucepan, bring clam juice, water, and cream to a boil over medium high heat; gradually whisk in polenta.
• Reduce heat and simmer polenta until thick and tender, stirring constantly, 15 to 20 minutes (halve the time if using cornmeal).
• Stir in hot pepper sauce and season with salt and pepper; cover and keep warm (if it becomes too firm stir in warm water and stir over low heat).
• Heat oil in a large skillet over medium high heat; season shrimp with salt and pepper and add to skillet.
• Sear about one minute per side, then remove to a plate (will not be cooked through).
• To the skillet, add fennel, tomatoes, shallot, preserved lemon, and garlic.
• Saute until fennel is tender, about 4 minutes.
• Add Pernod, or wine, and boil one minute; add cream boil one minute.
• Return shrimp to skillet, toss until opaque in center, about one minute.
• To serve: spoon polenta onto plates, top with shrimp and sauce.

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.

SHRIMP WITH FENNEL, TOMATO & PERNOD SAUCE

Steps:

• Pat the shrimp dry with a paper towel. If you don't, they will steam instead of sauté and we don't want that. Season them with some salt and pepper. Heat up your sauté pan or frying pan over medium-high heat and add 2 tablespoons of the oil. You want to get the oil hot, but not smoking. Add the shrimp in a single layer. Sauté for about 2 minutes and then flip and cook for another minute or two. You want the shrimp brown but not completely cooked through. You will finish cooking them in the sauce. Remove the shrimp from the pan and lower the heat to medium. Add the remaining 2 tablespoons of olive oil to the pan along with the fennel and garlic. Season with a little salt and sauté until the fennel is golden brown. This should take about 8 minutes. Remove the pan from the heat and carefully add the Pernod. The recipe said the Pernod might flame up so I decided to show my oldest daughter what that looked like. I tilted the pan a little over the flame so the Pernod would ignite and we were all a little surprised by the size of the flame. Luckily I had the pan cover out and quickly covered the pan and put the flame out. I'm saying this to let you know, you need to be careful whenever you deglaze a pan with alcohol. Once you add the Pernod, put the pan back on the burner and cook until most of the Pernod is evaporated. Add the tomatoes with juice, thyme and half of the parsley. Bring the mixture to a boil, reduce heat to a simmer and cook for about 3 minutes. Add the previously cooked shrimp, stir to coat with sauce and cook for another minute or two until the shrimp are opaque throughout. Let it sit for a minute or two before tasting and then adjust the seasoning with salt and pepper. Serve over rice, pasta or by itself, as my wife likes it, sprinkled with the reserved parsley. This is a good one that just may become a regular in you cooking repertoire. I would have no problem serving this to guest at a dinner party.