How To make Citrus Fennel Shrimp with Tarragon
4 cups water
1 cup dry white wine
1 lemon
sliced
1 lime :
sliced
1 tablespoon salt
1 bay leaf
1 onion quartered
1 pound medium shrimp (about 32) :
deveined and
shelled, leaving :
tail intact
2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 2 teaspoons fennel seeds, crushed Pinch dried hot red pepper flakes 6 tablespoons olive oil 3 large garlic cloves, crushed 2 teaspoons finely chopped fresh tarragon leaves Garnish: Tarragon sprigs
In a large pot, bring water and wine to a boil with 1/2 of the lemon and lime slices, salt, bay leaf and onion and boil 5 minutes. Add shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes. Drain shrimp and cool.
In a bowl whisk together lemon juice, lime juice, fennel seeds, red pepper flakes, and salt and pepper to taste and add oil in a stream, whisking. Stir in shrimp, garlic, reserved lemon and lime slices and marinate, covered and chilled, stirring occasionally, at least 6 hours or overnight. Stir in chopped tarragon. Serve shrimp garnished with tarragon sprigs.
How To make Citrus Fennel Shrimp with Tarragon's Videos
Best Fennel Recipe with Shrimp
What’s fancier than a fennel recipe? Shrimp with fennel! Fennel sounds fancy, but it’s a super easy vegetable to use with a slightly different taste than all other vegetables. You can eat fennel cooked or raw, so it pairs well with quick-cooking seafood. If you’ve never tried fresh fennel before, this shrimp and fennel recipe is a great place to start.
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Fennel Recipe with Shrimp
1 bulb of FENNEL
1 lb. SHRIMP peeled and deveined
1 small ONION sliced
15-20 sliced CHERRY TOMATOES
1 Tbsp TOMATO PASTE
½ cup to 1 cup WHITE WINE
1 Tbsp SMOKED PAPRIKA
SALT and PEPPER to taste
2 Tbsp OIL for cooking
FENNEL fronds for garnish
Get some peeled and de-veined shrimp. For this recipe, I like to buy medium-sized shrimp at the best price I can find.
Buy fennel with an unblemished bulb, or at least with a bulb that can be cleaned up easily with a peeler. The edible parts of fennel are the bulb and the dill-like fennel fronds. The stalks resemble celery, but are too chewy to enjoy.
Pull off some of the fennel fronds, wash, dry, and then chop them into a garnish for later. Wash the bulb and cut away any blemishes.
Thinly shave the bottom of the bulb away. Cut the bulb in half from top to bottom to reveal the core. Larger fennel will have thicker layers and a larger core. Make divots on either side of the core and cut it away and discard. Slice the fennel into larger, thin pieces.
Heat a skillet and oil on medium heat.
Add in the onion slices and cook for one minute, then add in the fennel slices and continue cooking another minute. Add in the smoked paprika, salt, and pepper and mix well, then add in the tomato paste and continue mixing.
Add in a little wine. Add in ½ cup to start, and then ¼ cup at a time as desired. Wine is great for this dish, but water is fine if you’d rather.
Add in sliced cherry tomatoes and shrimp, and then stir another 2-3 minutes or until the shrimp are opaque and cooked through.
Warm Shrimp Salad with Cherry Tomatoes, Corn & Tarragon
Cod & Prawns with Fennel & White Wine | Waitrose & Partners
This beautifully simple seafood dish is ready in just 30 minutes.
For the full recipe |
To visit our website | waitrose.com
Master the Art of Beurre Blanc: Learn the Simple and Fast Technique for Perfection Every Time
Learn the easy and fast method on how to make a Beurre Blanc at home. I also explained the difference between the Beurre Blanc and Beurre Nantais.
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200 grams butter ( salted or unsalted)
50 ml dry white wine
25 ml white wine vinegar
30 grams shallots
50 ml cream (heavy cream)
salt and white pepper to season
a pinch of cayenne pepper (optional)
the shallot can be discarded or kept in the sauce ( it is up to you)
if you keep the shallot I would advise cooking them first in 50 ml fish fumet then start the reduction
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Fish in White Wine Sauce
Simple yet luxurious tasting white wine sauce for fish. Fine dining worthy, yet so easy to make at home!
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Paris House at Home Celebration Menu - Roast Scottish Scallop, Fennel and Tarragon
Phil Fanning from Paris House in Woburn cooking a scallop and fennel dish, the first in the Paris House at Home Celebration menu