GRILLED SHRIMP WITH CITRUS DIPPING SAUCE
Provided by Robin Miller : Food Network
Categories appetizer
Time 28m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of shrimp with salt and black pepper. Place shrimp on hot pan and cook 2 to 3 minutes per side, until bright pink and cooked through. Sprinkle shrimp with cilantro.
- Meanwhile, in a small saucepan, whisk together orange juice, lime juice, ginger, cornstarch, and garlic. Set pan over medium heat and bring to a simmer. Simmer 2 minutes, until mixture thickens. Season, to taste, with salt and black pepper. Transfer sauce to a serving bowl. Serve 2/3 of the shrimp with the rice and dipping sauce on the side. Reserve remaining shrimp for wraps, if desired.
FENNEL & GARLIC SHRIMP
Provided by Ina Garten
Time 30m
Yield 2 to 3 servings
Number Of Ingredients 10
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.
LEMON FENNEL SHRIMP WITH TARRAGON
Can be prepared in 45 minutes or less but requires additional unattended time.
Yield Serves 8 as an hors d'oeuvre
Number Of Ingredients 8
Steps:
- In a large saucepan of salted boiling water cook shrimp 1 minute, or until just cooked through. In a colander drain shrimp and rinse under cold water until cool. Shell and if desired devein shrimp.
- In a bowl or plastic container whisk together lemon juice, fennel seeds, red pepper flakes, and salt and pepper to taste and add oil in a stream, whisking. Stir in shrimp, garlic, and sliced lemon and marinate, covered and chilled, stirring occasionally, at least 6 hours or overnight. Stir in chopped tarragon. Serve shrimp garnished with tarragon sprig.
TANGY-SWEET SHRIMP SAUCE
Steps:
- In a small bowl, combine the lime juice and vinegar. Whisk in the shrimp sauce, blending well. Add the fish sauce, sugar, and water and whisk to dissolve the sugar. Taste and adjust as needed to arrive at a pleasantly tangy, sweet, salty, pungent sauce. A little more lime (up to 1 tablespoon) will tame the pungency and sweetness. If the overall flavors are too intense, add water by the teaspoonful. If you like shrimp sauce, whisk in more. When you are satisfied with the balance, add the chiles and set aside for 30 minutes to let the flavors develop before serving.
- Put the sauce on the table so that diners can serve themselves, or divide among individual dipping sauce bowls. It may be prepared 2 to 3 hours in advance and left at room temperature until serving.
SHRIMP CEVICHE WITH CARROT, ORANGE, AND FENNEL
Categories Appetizer Orange Shrimp Fennel Hot Pepper Carrot Summer Chive Lemongrass Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 first-course servings
Number Of Ingredients 22
Steps:
- Make lemon oil:
- Cook oil, turmeric, and zest in a 1- to 2-quart saucepan over low heat, stirring frequently, 5 minutes. Transfer to a small bowl and chill at least 1 hour. Pour through a fine-mesh sieve into another small bowl (discard solids).
- Make sauce:
- Combine sauce ingredients in a 4- to 6-quart pot and boil, stirring occasionally, until reduced to about 2 cups, 30 to 40 minutes. Pour through a medium-mesh sieve into a bowl (discard solids), then set bowl in a larger bowl of ice and cold water to chill sauce.
- Make salad:
- Cook shrimp in cleaned 4- to 6-quart pot of boiling salted water until just cooked through, 1 to 2 minutes. Drain and transfer to another bowl of ice and cold water to cool. Drain and halve lengthwise, then chill, covered.
- Heat 4 tablespoons lemon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté carrots, stirring, until just tender, about 3 minutes. Spread carrots with oil from skillet on a plate and chill.
- Grate zest from oranges into a large bowl. Cut remaining rind and white pith from oranges with a sharp paring knife and discard. Cut orange segments free from membranes and add to zest.
- Slice fennel and onion very thinly crosswise with slicer.
- Stir carrots into orange mixture along with fennel, onion, lime juice, remaining lemon oil, chives, mint, and salt.
- Mound salad on 8 plates and top with shrimp. Drizzle about 3 tablespoons carrot sauce around each mound.
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.
SHRIMP AND ROASTED FENNEL DITALINI
Provided by Joan Lang
Yield Serves 4
Number Of Ingredients 9
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.
More about "shrimp and fennel in a tangy citrus sauce recipes"
GARLIC FENNEL SHRIMP | SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
Reviews 2Servings 2Cuisine MediterraneanCategory Dinner
- In a medium frying pan over medium heat, melt the butter, then add the chopped garlic and cook just briefly until the garlic is fragrant. Add the lemon juice, wine and shrimp and cook for 3 – 5 minutes, until the shrimp start to curl and turn pink on the bottom.
- Using a pair of tongs, flip each shrimp over as soon as it’s pink on the bottom and let cook a couple minutes longer, just until pink on the other side. Remove the shrimps one by one from the pan as soon as they are done, leaving the buttery garlicky juices in the pan.
- Cook and stir the juices until they have reduced and thickened to a nice sauce-like consistency. Add in the cucumber fennel dressing and stir to mix, making a thick creamy garlic fennel sauce.
- Pour the shrimp back into the pan and toss to coat with the sauce. Taste the sauce and add salt or pepper as needed. (Mine didn’t need any.) Serve hot over angel hair pasta, spaghetti squash, salad greens, mashed potatoes or brown rice. Drizzle any extra sauce on top and enjoy!
SHRIMP WITH FRESH CITRUS SAUCE RECIPE - ANDREW …
From foodandwine.com
Author Andrew CarmelliniTotal Time 30 mins
SHRIMP WITH FENNEL, DILL, AND FETA RECIPE | BON APPéTIT
From bonappetit.com
GRILLED SHRIMP SALAD WITH CITRUS AND FENNEL - THE …
From littleferrarokitchen.com
BEST 5 SHRIMP AND FENNEL IN A TANGY CITRUS SAUCE RECIPES
From alicerecipes.com
SHRIMP WITH CITRUS-HERB SAUCE RECIPE - MARCIA KIESEL - FOOD
From foodandwine.com
PAN-SEARED CITRUS SHRIMP RECIPE - FOODIECRUSH.COM
From foodiecrush.com
SPAGHETTI WITH SHRIMP AND FENNEL | CAROLYN'S COOKING
From carolynscooking.com
MEDITERRANEAN SAUTEED SHRIMP & FENNEL - EATINGWELL
From eatingwell.com
CITRUS SKILLET SHRIMP WITH SHALLOTS AND JALAPEñOS RECIPE
From cooking.nytimes.com
ONE-POT LEMON ORZO WITH SHRIMP AND FENNEL | THE …
From thekitchn.com
CITRUS, FENNEL, AVOCADO & SHRIMP SALAD - EVERY LAST BITE
From everylastbite.com
EASY SHRIMP TACOS WITH CILANTRO CITRUS SAUCE - FED
From fedandfit.com
CITRUS FENNEL SHRIMP WITH TARRAGON RECIPE
From recipeland.com
CAMPANELLE WITH FENNEL AND SHRIMP - LIDIA - LIDIA'S ITALY
From lidiasitaly.com
SHRIMP AND FENNEL IN A TANGY CITRUS SAUCE - MASTER RECIPES
From master-recipes.com
You'll also love