Lemony Shrimp with Fennel + Calabrian Chiles

Name: Lemony Shrimp with Fennel + Calabrian Chiles
Total time: 25 min
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

www.annielucey.com

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.

View full recipe on www.annielucey.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.annielucey.com.

Share this recipe:

Cooking tools:

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