Best Shrimp With Fennel Bites Recipes

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MEDITERRANEAN SHRIMP DINNER - ONE PAN RECIPE



Mediterranean Shrimp Dinner - One Pan Recipe image

The shrimp will bake to perfection with this method, not over or under-cooked, just watch the color for doneness. Also a yummy side dish, just leave off the shrimp! But speaking of shrimp, be sure to get good quality large (20-30) or extra large (15-20) shrimp.

Provided by Good Dinner Mom

Categories     One pan

Time 42m

Number Of Ingredients 12

4 or 5 medium sized Yukon Gold potatoes, (peeled and sliced 1/2-inch thick)
2 fennel bulbs, (stalks discarded, bulbs halved lengthwise and cut into 1-inch-thick wedges through stem end)
2 large shallots, (top and bottom cut off, sliced lengthwise into 1-inch-thick wedges)
2 garlic cloves smashed and cut in half
½ cup pitted kalamata olives, (halved)
3 tablespoons extra-virgin olive oil, (divided, plus extra for drizzling)
Salt and pepper
1 to 2 pounds large or jumbo shrimp, (peeled, deveined (if desired), and tails removed)
2 teaspoons dried oregano
1 teaspoon grated lemon zest, (plus lemon wedges for serving)
4 ounces feta cheese, (crumbled (1 cup))
2 tablespoons chopped fresh parsley

Steps:

  • Adjust oven rack to lower-middle position and heat oven to 450F degrees. Toss potatoes, fennel, shallots, garlic, kalamata olives, and 2 tablespoons of the oil, 1 teaspoon salt, and ¼ teaspoon pepper together in a bowl. Spread vegetables in single layer on rimmed baking sheet and roast until just tender, about 25 minutes.
  • Pat shrimp dry with paper towels. Toss shrimp, oregano, lemon zest, remaining 1 tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper together in bowl.
  • Scatter shrimp and feta over top of roasted veggies and olives. Return to oven and roast until shrimp are cooked through, 6 to 8 minutes.
  • Sprinkle parsley over top and drizzle extra oil.
  • Serve with lemon wedges.

Nutrition Facts : Calories 341 kcal, Carbohydrate 34 g, Protein 10 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 660 mg, Fiber 9 g, Sugar 2 g, ServingSize 1 serving

SAFFRON POACHED SHRIMP WITH SHAVED FENNEL AND CITRUS VINAIGRETTE



Saffron Poached Shrimp with Shaved Fennel and Citrus Vinaigrette image

Provided by Seamus Mullen

Categories     appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 28

2 pounds (16/20-count) whole shrimp
Ice, for cooling the shrimp
2 pinches saffron
1 cup white wine
1 tablespoon olive oil
2 bulbs fennel, roughly chopped
1 Spanish onion, roughly chopped
1 carrot, peeled and roughly chopped
1 tomato, cut in 1/2
8 cups water
1 bunch fresh tarragon
1 bunch fresh basil
Kosher salt, for seasoning
Shaved Fennel, recipe follows
Fennel fronds, for garnish
1 medium bulb fennel, sliced thinly
1 ripe avocado, sliced
1 grapefruit, sections removed
Citrus vinaigrette, recipe follows
1 clove garlic, finely grated
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 cup white wine vinegar
1 tablespoon lemon juice
1 tablespoon orange juice
Pinch salt
1/2 cup extra virgin olive oil
1/2 cup canola oil

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.

SHRIMP AND FENNEL CROSTINI



Shrimp and Fennel Crostini image

Provided by Anne Burrell

Categories     appetizer

Time 18m

Yield 10 to 15 crostini

Number Of Ingredients 8

Extra-virgin olive oil
4 cloves garlic, 3 smashed and 1 whole
Pinch crushed red pepper
1 bulb fennel, shaved thin on a Japanese mandolin and tossed with the juice of 1/2 a lemon, 1/4 cup fennel fronds, reserved
Kosher salt
1/2 pound (21 to 25) shrimp, peeled, deveined and cut in 1/2 lengthwise
1/2 cup dry white wine
1 baguette, cut into 1/2 inch slices on the bias

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.

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.

SPICY FENNEL SHRIMP



Spicy Fennel Shrimp image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 12 servings

Number Of Ingredients 7

24 colossal size shrimp - big guys - tails on, deveined
2 teaspoons fennel seed
1 teaspoon red pepper flakes
Salt and freshly ground black pepper
2 lemons, zested and juiced
4 cloves garlic, grated
1/4 cup extra-virgin olive oil

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.

Nutrition Facts : Calories 57 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 18 milligrams, Sodium 80 milligrams, Carbohydrate 1 grams, Protein 2 grams, Sugar 0 grams

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