"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Shrimp and Fennel in Hot Garlic Sauce Recipe

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This recipe for Shrimp and Fennel in Hot Garlic Sauce, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Henley
Added: Sunday, September 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. olive oil
3-1/2 cups thinly sliced fennel bulb (about 3/4 lb.)
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
4 garlic cloves, thinly sliced
1 bay leaf
1/2 tsp. crushed red pepper
3/4 lb. large shrimp, peeled and deveined
2 tbsp. fresh lime juice
Lime wedges (optional)

Directions:
Directions:
Heat oil in a large nonstick skillet over medium-high heat. Add sliced fennel, salt, freshly ground black pepper, garlic and bay leaf; cook 5 minutes or until fennel is crisp-tender, stirring occasionally. Add red pepper and shrimp to pan; cook 3 minutes or until shrimp are done, stirring occasionally. Stir in lime juice. Serve with lime wedges, if desired.

Number Of Servings:
Number Of Servings:
4 (1 cup servings)
Personal Notes:
Personal Notes:
I made this recipe when we were getting together with some friends for a wine tasting party. I served this family style on a big platter and we enjoyed it with a glass of sauvignon blanc. This could also be a light meal, with a nice salad and crusty french bread.

 

 

 

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