Shrimp With Fennel Bites Food

SHRIMP AND WHITE BEANS WITH FENNEL AND PANCETTA

Steps:

• In a deep 12-inch skillet, heat the olive oil over medium. Add the pancetta and cook, stirring occasionally, until it begins to crisp, 4 to 5 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate.
• Add the onion and sliced fennel to the skillet and cook until softened, 3 to 4 minutes. Stir in the garlic, fennel seeds and red-pepper flakes, if using, and cook until the garlic begins to soften and the fennel seeds become aromatic, about 1 minute. Season with salt and pepper. Stir in the crushed tomatoes and their juices. Fill the tomato can halfway with water, swish it around and add that, too.
• Bring the mixture to a simmer and cook on medium-low, allowing the flavors to come together, about 15 minutes.
• Turn heat back to medium, stir in the shrimp and cook until just pink, 2 to 3 minutes. Add the beans and the cooked pancetta and cook until warmed through, about 2 minutes. Taste and adjust seasonings as necessary.
• Divide among bowls, top with the herbs and drizzle with a bit more olive oil, if desired.

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.

FENNEL WITH SHRIMP

Steps:

• Peel the onion and finely chop. Peel the garlic. Blanch the tomatoes, peel, seed and dice.
• Rinse and peel the fennel. Cut 1 fennel lengthwise into eighths. Cut the remaining into quarters lengthwise and crosswise into strips.
• Mix the onions and garlic in oil and cook for 5 minutes until they are soft and have some color. On medium heat, add the tomatoes and season with salt, pepper and sugar. Cook without the cover, stirring occasionally, for about 8 minutes. Simmer, then set aside.
• Saute the fennel strips in 6 tablespoons of oil, but do not brown. Dissolve the saffron in a little water, then add to the fennel. Simmer covered for about 10 minutes, then season with salt and pepper.
• Steam the fennel eighths for about 8 minutes. Drain. Heat 4 tablespoons of oil in a heavy pan and fry the steamed fennel eighths, then season with a little salt and pepper and keep warm.
• Heat 2 tablespoons of oil in another pan and cook the shrimp at the highest level for 3-4 minutes.
• Pour in the tomato sauce to a preheated dish after briefly heating it and sprinkle the fennel strips around. Serve the shrimp and fennel eighths in a star-like shape. Sprinkle with cilantro and parsley and serve immediately.

SHRIMP WITH FENNEL

Steps:

• Heat the oil in a skillet over medium heat. Add the fennel and cook, stirring occasionally, until it is soft, about 5 minutes. Add the shrimp and garlic to the skillet. Cook, stirring constantly for 1 minute. Cover the skillet and let the shrimp cook for 2-3 minutes. Add the vermouth, orange juice, and orange peel to the shrimp. Turn the heat to medium-high and cook, uncovered, for 3-5 minutes, stirring frequently until the sauce is reduced and shrimp are cooked through. Sprinkle the shrimp with salt and pepper, as desired. Transfer the shrimp to individual serving plates and spoon the sauce over them. Garnish with orange slices. Serve immediately.

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.

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 WITH FENNEL BITES

Steps:

• Lay out crackers on a serving platter.
• Melt butter in a large skillet over medium-low heat. Add shrimp; season with garlic salt. Cook and stir until pink all the way through, 3 to 5 minutes per side. Place 1 shrimp on each cracker.
• Heat olive oil in a separate skillet over medium heat. Add fennel, garlic, and thyme; cook and stir until fennel softens, about 15 minutes. Remove from heat. Season fennel with salt and pepper. Stir in basil.
• Spoon fennel mixture evenly over shrimp.

MEDITERRANEAN SHRIMP SALAD WITH CANNELLINI BEANS

Steps:

• Bring a medium size pot of water to a boil with the juice of 1 lemon plus the reserved lemon halves, white wine, fresh dill sprigs, bay leaves, 1 teaspoon of kosher salt, and peppercorns. Add the frozen shrimp to the pot and turn off the heat. Poach the shrimp in the liquid until they turn pink and are cooked through, then strain and discard the lemons, bay leaves, peppercorns and dill sprigs. Set aside to cool.
• Meanwhile, combine the olive oil, lemon zest and juice of the last lemon, champagne vinegar, garlic, whole grain mustard, half of the chopped dill, and remaining teaspoon kosher salt and the freshly ground pepper in a small bowl or glass jar with a lid. Whisk or shake well.
• Add the shrimp and beans to a large bowl and toss with half of the dressing then let sit to absorb the flavors for 10 minutes or so. Add the arugula, halved tomatoes, and red onion and toss with more dressing to taste. Season with more kosher salt and freshly ground black pepper to taste and sprinkle with more fresh dill. Serve chilled.

SHRIMP CHOWDER WITH FENNEL

Steps:

• Peel the shrimp, reserving the shells.
• (It is impractical to devein small shrimp, but if you're using larger ones, do devein them.) Split the shrimp lengthwise in half down the back, cover and refrigerate until needed.
• Remove the fronds (lacy top) from the fennel, coarsely chop and reserve for garnish, covered and refrigerated.
• Trim off the tops and tough outer layers of the fennel and coarsely chop, reserve for the stock.
• Quarter the fennel bulb lengthwise, cut away the core and cut very thinly across into 1/4- to 1/3-inch slices.
• Add 2 tablespoons of the olive oil and the 2 crushed garlic cloves to a 10- or 12-inch high-sided skillet or saute pan and heat over medium-high heat until the garlic begins to brown.
• Add the shrimp shells and saute for 5 minutes, or until the shells turn red and are very aromatic.
• Add the fennel trimmings, the wine and the water, bring to a simmer, and simmer for 20 minutes.
• Season lightly with salt.
• Strain the stock; you should have 3-1/2 cups.
• Heat a 4- to 6-quart heavy pot over low heat to medium and cook until the bacon is a crisp golden brown.
• Pour off all the fat except 1 tablespoon, leaving the bacon in the pot.
• Add the remaining 1 tablespoon olive oil and the chopped garlic and cook for 30 seconds.
• Add the onion, sliced fennel, fennel seeds and crushed red pepper (if using) and saute, stirring occasionally with a wooden spoon, for about 10 minutes, until the onion and fennel are softened but not browned.
• Add the potatoes and reserved shrimp stock.
• The stock should just barely cover the potatoes; if it doesn't, add enough water to cover.
• Turn up the heat and bring to a boil.
• Cover the pot and cook the potatoes vigorously for about 8 minutes, until they are soft on the outside but still firm in the center.
• If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot and cook a minute or two longer to release their starch.
• Reduce the heat to medium, add the tomatoes, and simmer for 5 minutes more.
• Stir in the shrimp and cook for 1 minute, then remove the pot from the heat and stir in the cream.
• Let sit for 10 minutes while the shrimp finish their slow cooking.
• Taste the chowder and season with black pepper and more salt if needed.
• If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely.
• Otherwise, let sit at room temperature for up to an hour, allowing the flavors to meld.
• When ready to serve, reheat the chowder over low heat; don't let it boil.
• Ladle into cups or bowls, making sure the shrimp, fennel, potatoes and bacon are evenly divided.
• Sprinkle with the reserved chopped fennel fronds.
• note:If you use frozen shrimp, defrost slowly in the refrigerator; this will help to maintain their texture.

GIANT SHRIMP WITH ARTICHOKES AND FENNEL

Steps:

• Combine rosemary, garlic, 2 tablespoons olive oil, and salt and pepper to taste in medium bowl. Add shrimp, and turn until well coated. Marinate at room temperature for 30 to 60 minutes.
• Meanwhile, preheat oven to 350 degrees. Using a paring knife, trim stem and outer artichoke leaves to tender hearts. Quarter hearts lengthwise, and cut out choke. Place in a mixing bowl; add remaining olive oil, pepper flakes, and salt and pepper to taste. Spread across a baking sheet, and bake until artichokes are tender, about 20 minutes. Remove from heat, and keep warm.
• In a medium saucepan, combine fennel, thyme, bay leaf and lemon juice. Stir in 1/3 cup water. Cover and simmer over medium-low heat until tender, about 20 minutes.
• Prepare a grill, or heat a large griddle or skillet until very hot. Grill or sear shrimp until pink, 2 to 3 minutes on each side. Transfer to a large bowl, and add artichoke hearts and fennel. Drizzle with lemon-flavored olive oil to taste, and toss until well blended. Divide among 4 plates, and serve.

SHRIMP AND FENNEL WITH PASTA SHELLS

Steps:

• In a large pot bring water to a boil. If you have them handy, toss in a few shrimp shells to flavor the water. Be sure to remove them before putting in the pasta.
• Cook pasta according to manufacturer's directions.
• Remove & drain cooked pasta from water with slotted spoon, reserving about 2 cups of liquid.
• Bring another pot of water to boil to blanch the fennel.
• While the water is heating, cut the greens off the fennel, remove the tough outer layer and quarter the bulbs. Keep the greens.
• Blanche fennel for 30-seconds to 1 minute in boiling water.
• Finely chop the leafy greens for use as a garnish.
• Slice blanched fennel bulb to pieces about the same size as the shrimp.
• In a large sauté pan heat olive oil over med-high heat.
• Slice/dice/crush garlic & sauté in hot oil (the finer the garlic, the stronger the flavor. For very mild flavor, slice the garlic thick & remove before adding any other ingredients).
• Add shrimp and some pepper flakes to pan. Cook shrimp in oil, about 1 minute each side.
• Remove shrimp from pan.
• Add fennel pieces to pan, and sauté for 1-2 minutes with pepper flakes to taste.
• Reduce heat to med and add pasta to pan, along with 1 1/2 cup of pasta water. The pasta water will form a creamy sauce.
• Stir while cooking about 2 minutes. If sauce cooks down too quickly or is not enough, add more pasta water.
• Add salt and pepper flakes to taste.
• Add shrimp back & stir to evenly coat with sauce.
• Just before serving toss in about 2 tablespoons of chopped fennel greens and parmesan cheese. Make any final salt/pepper adjustments.
• Serve garnished with additional fennel greens.

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.