Fennel Shrimp Recipe

Fennel Shrimp

From rottman 14 years ago

This is one of Rachael Ray's recipes. It's out of this world in it's original form, so I've not significantly changed it.

Get your linguini on the stove and cooking.
Place the shelled and deveined shrimp into a small bowl with a snap-on top. Season with the fennel seed, red pepper flakes, garlic and lots of salt and pepper. Add the lemon zest from both lemons. Cover and shake to coat the shrimps. Let stand.
(Mill around for a bit while the shrimps season. Have a glass of wine, kill some more time.)
Heat the oil over medium heat in a large skillet. Add the shrimp and cook until pink and firm.
Drain the linguini and add butter to the pot. Return the linguini to the pot.
Just before removing the shrimp, douse them with the reserved lemon juice. Stir once to evenly spread the flavors, then take up the shrimp.
Serve the shrimp over the hot, cooked and buttered linguini.
Will try to provide a photo next time I do the dish...

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rottman 14 years ago
Good morning Mystic...

Braised fennel would work well flavorwise, but might detract a bit from the presentation. This dish is very much like a scampy, but with a bold lemony/fennel flavoring. Just a thought.
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" It was excellent "
hungrybear ate it and said...
Good
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" It was excellent "
mystic_river1 ate it and said...
I like it but would cut down on the lemon. What would you think of actually adding braised fennel to the recipe?
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" It was excellent "
valinkenmore ate it and said...
Sounds interesting - will be giving this a try! Thanks for the post.
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rottman Nottingham, MD

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Reviewed by 3 people

Sounds interesting - will be giving this a try! Thanks for the post.

valinkenmore in Malott loved it
I like it but would cut down on the lemon. What would you think of actually adding braised fennel to the recipe?

mystic_river1 in Bradenton loved it
Good

hungrybear in Miner loved it