Blackened Shrimp With Citrus And Roasted Fennel Food

SHRIMP AND ROASTED FENNEL DITALINI

Steps:

• Heat oven to 450°F. Shell shrimp, but keep tails intact, if desired; reserve shells. In a small pan over medium heat, toast fennel seeds until golden brown, 5 minutes; crush. In a bowl, toss shrimp with fennel seeds. In same pan, bring 1 cup water to a boil with 1/2 teaspoon salt and reserved shells; reduce heat and simmer, partially covered, 30 minutes. Remove and discard shells; simmer until stock reduces by half, 5 minutes. In a roasting pan, place sliced fennel, garlic, oil, pepper and remaining 1/2 teaspoon salt; toss. Roast until fennel is tender, 20 minutes. Stir in shrimp, stock and zest; roast until shrimp are just cooked through, 5 minutes. Cook pasta as directed on package until al dente. Drain pasta, reserving 1 cup cooking liquid. Add pasta to roasting pan; roast until pasta is completely cooked, adding reserved liquid a little at a time and stirring to reach desired consistency, 5 to 10 minutes. Serve garnished with julienned zest and fennel fronds, if desired.

BLACKENED SHRIMP WITH CITRUS AND ROASTED FENNEL

Steps:

• Preheat oven to 450.
• Grate 1 orange (1 t) reserve. Cut oranges into 1/3" thick slices. Remove stalks for fennel; chop fronds (2 T) discard stalk. Cut fennel bulbs into 1/2" thick wedges. Combine orange slices, 2 T broth or wine, 1/2 t salt, shallots, and fennel wedges. Arrange fennel mixture in single layer. Bake at 425 for 25 minute or until lightly charred.
• Combine 1/2 t salt, paprika, and next 4 ingredients in a bag. Add shrimp, seal, and shake to coat. Heat 2 T broth or wine. in skillet add shrimp, cook 3 min until done.
• Heat rice medley place in bowl and stir in orange rind. Divide all by 4 and serve.

SAFFRON POACHED SHRIMP WITH SHAVED FENNEL AND CITRUS VINAIGRETTE

Steps:

• Remove the heads and shells from the shrimp, keeping the tails intact, and reserve. Devein the shrimp and set aside on ice.
• For poaching liquid: steep the saffron in the white wine. Heat olive oil in a large, heavy-bottomed pot over medium-high heat until oil slides easily across the pan, add the reserved shrimp heads and shells and cook until they turn an orange-red color. Add the fennel, onion, carrot and gently brown, about 2 minutes. Using a cheese grater, gently grate the tomato into the broth and cook for another 3 to 5 minutes. Add the white wine and saffron mixture, water, whole tarragon, and whole basil. Bring to a boil and reduce to a gentle simmer for 45 minutes, skimming frequently. Strain and set aside.
• For the skewers: place shrimp on a skewer, piercing through the tail and body, about 3 per skewer. Season with kosher salt.
• Return the poaching liquid to the stove and heat to a gentle simmer. Add the shrimp skewers to the liquid and cook, until the shrimp are firm and just cooked through, being careful not to over cook, about 2 to 2 1/2 minutes. Serve on top of Shaved Fennel with Citrus Vinaigrette and garnish with fennel fronds.
• Carefully arrange fennel, avocado, and grapefruit on a plate and dress with the Citrus Vinaigrette.
• In a medium size mixing bowl, whisk together the garlic, honey, mustard, vinegar, lemon juice, orange juice, and salt. Gradually pour the olive oil and canola oil into the mixture while whisking. Set aside.

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.

ROASTED FENNEL

Steps:

• Preheat oven to 400.
• Thinly slice the fennel bulbs and toss the in the olive oil, balsamic vinegar and sugar. Coat evenly in the mixture.
• Pour fennel mixture into a baking dish in a single layer.
• Sprinkle with the salt and pepper and some reserved feathery leaves.
• Roast at 400 for about 20-25 minutes or until tender and starting to carmelize.

BLACKENED SHRIMP

Steps:

• Place shrimp in a bowl. Season with blackened seasoning.
• Heat olive oil and butter in a skillet over medium-high heat. Cook shrimp until opaque, about 1 minute per side.

BLACKENED SHRIMP

Steps:

• Mix spice ingredients thoroughly in a small bowl (make a double or triple batch and store the remainder for later use!) Dredge shrimp through the mixture.
• Place a large skillet over a very high heat, and melt the butter.
• Place the shrimp in the skillet and turn heat down to medium.
• Cook on both sides for approximately 7 minutes (maybe less) each- pay attention to the shrimp as they cook quickly; when the shrimp curl, they are done.
• Optional – sprinkle the vegetables with the spice mix and sauté in the butter in the same skillet.
• Serve with lots of garlic bread and ice-cold beer or chilled white wine.

CRUNCHY SWEET BLACKENED SHRIMP

Steps:

• Melt butter in a frying pan over high heat. Add shrimp, honey, balsamic vinegar, mustard, dill, basil, and cayenne. Stir and season with salt and pepper. Cook until honey and balsamic vinegar start to bubble, about 5 minutes. Cover with a lid; cook, stirring occasionally, until liquid is completely reduced and shrimp are blackened in spots, about 10 minutes.