Spicy Fennel Shrimp Recipes

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FENNEL & GARLIC SHRIMP



Fennel & Garlic Shrimp image

Provided by Ina Garten

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 10

6 tablespoons good olive oil
1 cup chopped fennel bulb, fronds reserved
3 tablespoons minced garlic (9 cloves)
1/4 teaspoon crushed red pepper flakes
1 pound (16- to 20-count) shrimp, peeled with tails on
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon Pernod (optional)
1 teaspoon fleur de sel
1/2 teaspoon freshly ground black pepper
French bread for serving

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 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.

SHRIMP AND FENNEL RISOTTO



Shrimp and Fennel Risotto image

Categories     Rice     Quick & Easy     Shrimp     Fennel     Spring     Gourmet

Yield Serves 2

Number Of Ingredients 8

6 ounces medium shrimp (12 to 15)
1 small onion
1 small fennel bulb (sometimes called anise) including fronds if possible
1 cup chicken broth
3 cups water
1 tablespoon unsalted butter
2/3 cup Arborio rice
1/4 cup dry white wine

Steps:

  • Peel and devein shrimp. Halve shrimp lengthwise and in a bowl season with salt. Finely chop onion. Trim fennel stalks flush with bulb, reserving fronds and discarding stalks, and trim any discolored outer layers. Halve bulb lengthwise and discard core. Finely chop bulb. Finely chop enough reserved fronds to measure about 2 tablespoons.
  • In a 1 1/2-quart saucepan bring broth and water to a simmer and keep at a bare simmer.
  • In a 2-quart heavy saucepan cook onion and fennel bulb in butter over moderately low heat, stirring, until softened. Add rice and cook, stirring, 2 minutes. Increase heat to moderate and add wine. Cook mixture, stirring, 1 minute. Stir in 1/2 cup simmering broth and cook, stirring constantly and keeping at a strong simmer, until broth is absorbed. Continue cooking and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, 18 to 20 minutes total. (There will be broth left over.)
  • Stir shrimp into risotto and cook, stirring constantly, until shrimp are just cooked through, about 3 minutes. If desired, thin risotto to desired consistency with some leftover broth.
  • Stir in fennel fronds if using and salt and pepper to taste and serve risotto immediately.

4 MINUTE SPICY GARLIC SHRIMP



4 Minute Spicy Garlic Shrimp image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 17m

Yield 8 servings

Number Of Ingredients 7

2 tablespoons extra virgin olive oil, 2 turns of the pan
4 cloves garlic, crushed away from skin
1/2 teaspoon crushed red pepper flakes
24 jumbo shrimp, peeled and deveined, tails in tact, ask for easy peels at your fish counter
2 teaspoons grill or steak seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and pepper
1 lemon, zested and juiced
2 tablespoons chopped parsley leaves, a handful

Steps:

  • Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

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