I have to say a few years ago when I used to watch Food Network cookery shows I used to think ...hmm .. the spice level in the dishes made on it was soo low that would it even taste good. Blogging has pushed me to try new dishes I would never even venture in the past.
My teen gave me a big thumbs up on this recipe.. trust me sometimes not majorly spiced veggie and seafood combination has its flavor stand out and that is super delicious..nothing like you would expect.
This recipe is an exact extract from Ina Garten's book. She is my favorite host on Food Network for reasons you will never even imagine 😄 She cooks with real butter and oil, though she is largely criticized for copious amounts of it, I personally believe its better than any artificial substitute.
Well.. she makes me believe in love... not for the Facebook profile or on camera fake kind 😌 but by being married for almost 50 years with the man she fell in love and still staying very much in love, cook what he likes, write a book for him (Cooking for Jeffery) ..I mean.. is that not hard and the sweetest and rarest thing these days.
Olive oil - 6 tbsp
Fennel bulb - 1 chopped reserve the fronds
Garlic cloves - 9 minced
Crushed red pepper flakes - 1/2 tsp
Shrimp - peeled with tail on - 16 - 20 pcs (I have used frozen uncooked)
Flat leaf parsley - 1 tbsp chopped
Pernod - (anise flavored liqueur) - 1 tbsp (optional)
Fleur de sel - 1 tsp Finishing sea salt (use rock salt instead)
Black pepper - freshly ground 1/2 tsp
French bread for serving
Heat olive oil in a wide saute pan. Add fennel and saute for 5 minutes, until tender but not browned
Turn the heat to medium low , add garlic and red pepper flakes and cook at a very low sizzle for 2 -3 minutes until the garlic begins to color.
Pat the shrimp dry with paper towel , add them to the pan, and toss together with fennel and olive oil . Spread shrimp in one layer and cook on medium for 2 minutes on each sides each by turning.
Wait until they turn pink and just cooked through.
Switch off heat and sprinkle parsely, tbsp fennel fronds, the Pernod(if using)
fleur de sel, pepper powder.
Serve in bowls with really crusty bread to soak up all the garlicky pan juices.
Note: Reduce garlic if u are making it for Valentine's day.
Hope you like this dish.