Shrimp with Fennel Cream
If it weren't for Pinterest, I'd never have found Susy's blog. So while it's easy to lose track of time trolling through Pinterest (which I did while watching football playoffs Sunday), there is one major plus: discovering lovely blogs. And this one definitely qualifies....super recipes, beautifully photographed, but you do need to translate it from the Italian.
While I've never been a great fan of raw fennel in a salad, I do love it roasted and it's on my menu frequently. Susy steams it with potato to make this fennel cream and I had some fresh shrimp, so topped the cream with those rather than the fish she used. It's a simple dish, with lots of flavor and I hope you'll try it. Visit Susy as well, you'll come away with some super recipes and some food styling ideas.
Shrimp with Fennel Cream
Adapted from ricotta....che passione
600g fennel already cleaned (21 ounces)
500g potatoes (17 ounces)
shrimp, scallops or your favorite fish
a clove of garlic
grated rind of one lemon
chopped chives and parsley
2-3 tablespoons half and half or milk
balsamic vinegar (optional)
Peel the potatoes, cut into cubes and steam together with the sliced fennel, until both are tender. Puree the vegetables and place them in a saucepan. Add the milk, a tablespoon of olive oil, salt to taste and cook for a few minutes.
Place the shrimp in a hot pan with a little olive oil and butter and add the garlic and cook over high heat. When done, add salt, the chopped herbs and lemon rind. If you want to, you can also add some balsamic vinegar to your shrimp/fish.
Divide the cream into bowls, place the shrimp on top and finish with a sprinkling of pepper and a drizzle of olive oil.
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look delicious Barbara!ReplyDelete
one of my absolute favorite shrimp dishes is made with cream and Pernod, not fennel exactly but close. I love the flavors together. I try to stay away from Pinterest because it is positively addictive... I could just go on and on and on when I find a winner. One person had 60,000 pins, can you imagine?ReplyDelete
Fennel cream sounds awesome!!ReplyDelete
The Knight informed me he won't eat any of it but the shrimp. I think it sounds great.ReplyDelete
Yum! The dish looks so lovely and those delicate flavors of fennel must be so wonderful with the shrimp.ReplyDelete
A fabulous combination! A refined tasting dish.ReplyDelete
I have to try your creamy fennel puree! This looks absolutely irresistible, Barbara.ReplyDelete
Your fennel cream sounds fantastic Barbara. You know I love all kinds of seafood, so you know I'll have a good time with this recipe.ReplyDelete
This dish looks and sounds delicious! I've never cooked with fennel and it's time I did.ReplyDelete
Pinterest can defintiely come in handy at times! This fennel cream sauce looks truly decadent!ReplyDelete
Sounds so good! Love fennel..potatoes..shrimps..wish I had fennel in gthe house..going to peek:)ReplyDelete
I love discovering new blogs, so thanks for passing Suzy on to us!ReplyDelete
i don't know about this one, barbara. the fennel cream sounds good, but i don't think i'm convinced that i like fennel and i know i'm not convinced that i like shrimp...ReplyDelete
presentation is lovely though! :)
Thank you so much for passing on the link to Susy's blog. It does look wonderful as does this delicious dish. I love fennel best when it's cooked too. What a delightful way to serve seafood in the winter!ReplyDelete
I love shrimps and this a great way to serve them in the middle of winter!ReplyDelete
What a great dish. Anytime you can incorporate little used vegies in a meal is great. I will be going over to look at Susy's blog. BTW Barbara have you looked at http://mimithorisson.com/. I love this blog! I have spent hours on it.ReplyDelete
I can't believe you actually translated this recipe. What a GREAT idea. I can't tell you how many times I have seen gorgeously creative food on other blogs due to all the Pinterest hopping and pinning that I do:) and never ever thought to translate it for actual use!!!
Since you actually do cooking on your blog, as opposed to me just writing about not cooking, lol...I think it would be absolutely wonderful to see more "translations."
Thank you so much for sharing this delicious sounding recipe. We ate a lot of fennel growing up in an Italian home. I even know how to say the word in Italian, lol...My grandmother use to make a fennel sauce much like this one. She didn't use half & half though. I believe she used evaporated milk but I'm not positive. GREAT post Barbara, thank you so much for sharing...
This looks lovely, thanks for the translation! I'll head on over and pay Susy a visit. I'm always looking for new blogs...ReplyDelete
Such an awesome dish Barbara...I especially love the idea of potato with fennel, and yes topped with my favorite seafood...ReplyDelete
Thanks for sharing the recipe and hope you are having a great week :D
I'm loving this fennel cream. And who cares what's on top of it. :) Thanks for sharing the recipe.ReplyDelete
beautiful combination for shrimp--I'd have never thought of it. thanks for converting the recipe for us.ReplyDelete
Really interesting dish I love the use of fennel with the potatoes as a base. It's sort of a Italian play on shrimp and grits. Clever spin, very yummy! Thanks for posting.ReplyDelete