Lemony Shrimp with Fennel + Calabrian Chiles

Name: Lemony Shrimp with Fennel + Calabrian Chiles
Ingredients: 6 tablespoons butter; 4 tablespoons extra virgin olive oil; 1 small fresh fennel bulb, diced, fronds reserved for serving; 1 small shallot, diced; 3 anchovies, kept whole; 2 teaspoons Calabrian chili paste; 6 cloves garlic, roughly chopped; 2 teaspoons dried fennel seeds, roughly chopped (you can find fennel seeds in the spice section); Few pinches freshly cracked black pepper; Zest and juice of 1 lemon, plus more for serving; 1 cup dry white wine, such as sauvignon blanc; 1 3/4 lbs raw shrimp, deveined and mostly peeled - keep the tails on if you can (about 2 lbs. unpeeled); Few pinches fresh herbs for serving, ie chives and flat leaf parsley, chopped; Kosher salt to taste

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Lemony Shrimp with Fennel + Calabrian Chiles is a seasonal riff on shrimp scampi and a nod to the Italian Feast of the Seven Fishes. Add this simple recipe to your holiday menus and beyond.

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Ingredients

6 tablespoons butter
4 tablespoons extra virgin olive oil
1 small fresh fennel bulb, diced, fronds reserved for serving
1 small shallot, diced
3 anchovies, kept whole
2 teaspoons Calabrian chili paste
6 cloves garlic, roughly chopped
2 teaspoons dried fennel seeds, roughly chopped (you can find fennel seeds in the spice section)
Few pinches freshly cracked black pepper
Zest and juice of 1 lemon, plus more for serving
1 cup dry white wine, such as sauvignon blanc
1 3/4 lbs raw shrimp, deveined and mostly peeled - keep the tails on if you can (about 2 lbs. unpeeled)
Few pinches fresh herbs for serving, ie chives and flat leaf parsley, chopped
Kosher salt to taste