Grilled Shrimp With Fennel And Lemon Food

SPICY FENNEL SHRIMP

Steps:

• Place shrimp in a bowl and season with fennel, red pepper flakes, lots of salt and pepper, the zest of 2 lemons. Add garlic and oil and use your hands to coat shrimp evenly. Heat a skillet to medium-high and cook shrimp until pink and firm, douse pan with the juice of 2 lemons and serve immediately.

PERFECT GRILLED SHRIMP

Steps:

• Thaw the shrimp. Then pat the shrimp dry.
• Preheat a grill to medium-high heat (375 to 450 degrees).
• Place the shrimp in a bowl and add the olive oil, oregano, garlic powder, onion powder, and salt. Mix with your hands to combine.
• Place directly on a grill and grill 1 to 2 minutes per side until bright pink and cooked through.
• Remove from the grill and squeeze on fresh lemon juice from several wedges of the lemon, to taste.

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.

GRILLED SHRIMP SKEWERS WITH FENNEL CHOPPED SALAD

Steps:

• For the shrimp skewers: Combine the strained tomatoes, fennel fronds, lemons, brown sugar, cumin, paprika, coriander and 3 tablespoons salt in a large bowl. Add the shrimp and allow to marinate for 30 minutes in the refrigerator.
• Prepare a grill for medium-high heat. Thread the shrimp on skewers and grill until pink and opaque throughout, 2 minutes per side.
• For the fennel salad: Quarter the reserved fennel bulbs and onion through the roots. Toss with some olive oil in a large bowl to coat. Grill the fennel and onion, turning occasionally, until charred. Let cool slightly then chop into medium dice.
• Combine the 3 cups olive oil, vinegar, granulated sugar, cumin and lemon zest in a large bowl. Season with salt and pepper to taste. Add the diced fennel and onion, the cucumbers, bell peppers, parsley and mint and toss to combine.
• For serving: Divide the fennel salad among plates and top with the shrimp on the skewers.

GRILLED SHRIMP & FENNEL ALFREDO

Steps:

• Combine shrimp, one clove garlic, 1/4 teaspoon white pepper, and the lemon zest in a plastic zip-top bag. Refrigerate for 30 minutes.
• Meanwhile, bring chicken broth, remaining garlic clove, and remaining 1/4 teaspoon white pepper to a boil over medium heat in a medium saucepan. Cook about 7 minutes, or until reduced by half.
• Reduce heat to low and stir in cream cheese, whisking to melt; do not boil. Add cooked fettuccini; stir, cover, and set aside.
• Leaving root end attached, slice fennel bulb lengthwise into 1/2" slices; brush slices with oil.
• After heating skillet or grillpan over medium heat for 5 minutes, lightly coat with non-stick cooking spray.
• Grill fennel about 3 minutes per side, or until fennel has softened.
• Remove and keep warm.
• Grill the shrimp about 1 minute per side, or until done.
• Remove and keep warm.
• Place fettuccini with its sauce on a platter; top with fennel and shrimp; sprinkle with red pepper, Parmesan cheese and parsley.
• Garnish with reserved fennel fronds.

FENNEL SEED AND THYME CRUSTED GRILLED SHRIMP

Steps:

• Peel and devein shrimp.
• In a shallow dish, cover eight bamboo skewers with water; set aside to soak.
• In a small bowl, combine spices and oil. Add the shrimp to coat.
• Heat gas grill to medium heat.
• Divide shrimp onto 8 skewers, threading them through the sides.
• Season with salt.
• Grill until the shrimp are golden brown on both sides and opaque at the center, about 2 minutes per side.
• Serve with lemon wedges.