Spicy Fennel Shrimp Food

SPICY SHRIMP ORECCHIETTE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water, then drain.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chopped fennel bulb and 1/2 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Reduce the heat to medium and add the garlic, tomato paste and red pepper flakes. Cook, stirring, 2 more minutes (add a splash of water if the mixture is sticking). Stir in the tomato, shrimp, 1/2 teaspoon salt and 1 cup of the reserved cooking water. Bring to a simmer and cook, stirring occasionally, until the tomatoes are saucy, about 8 more minutes.
• Add the pasta and cheese to the sauce and toss to coat. Drizzle with olive oil, season with salt and add more of the reserved pasta water to loosen, if necessary. Stir in the basil leaves and fennel fronds. Divide among plates.
• Per serving: Calories 532; Fat 15 g (Saturated 5 g); Cholesterol 131 mg; Sodium 919 mg; Carbohydrate 71 g; Fiber 6 g; Protein 29 g

SHRIMP AND FENNEL CROSTINI

Steps:

• Coat a large saute pan with extra-virgin olive oil. Add the 3 smashed garlic cloves and the crushed red pepper and bring to a medium heat. When the garlic is brown and very aromatic remove the garlic and discard. It has fulfilled its garlic destiny. Add the fennel, season with salt, and saute for 3 to 4 minutes or until the fennel is wilted and soft but does not have any color. Add the shrimp and white wine and season with salt. Saute for 1 to 2 minutes or until the wine has evaporated. Taste for seasoning and add salt if needed. Reserve.
• Toast or grill each piece of bread and rub with the whole garlic clove. Drizzle each toast generously with extra-virgin olive oil and top with the shrimp/fennel mixture. Garnish with fennel fronds. Serve warm or at room temperature.
• Try not to eat them all yourself.

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.