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An elegant dish that demonstrates
the versatility of the unique flavor of fennel. Serve it encircled
with a couscous pilaf and watch everyone say "Wow!"
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Ingredients:
1 pound medium shrimp, shelled
and de-veined
4 T fresh lemon juice
1 Andy Boy fennel thinly sliced
2 t fennel seeds, crushed
A pinch dried hot red pepper flakes
6 T olive oil
3 large cloves garlic, crushed
1/2 lemon, sliced thin
2 t finely chopped fresh tarragon leaves
1 Andy Boy romaine heart
Roasted Red pepper slices
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Directions:
| 1. |
In a large saucepan of salted
boiling water cook shrimp and Andy Boy fennel1 minute or until
just cooked through. In a colander drain shrimp and fennel and
rinse under cold water until cool. |
| 2. |
In a bowl whisk together lemon juice, fennel
seeds, red pepper flakes and salt and pepper to taste and add
oil in a stream, whisking till smooth. |
| 3. |
Stir in shrimp and fennel mixture, garlic,
sliced lemon, tarragon and marinade, covered and chilled stirring
occasionally, at least 6 hours. Place on top of a bed of bite-sized
pieces of Andy Boy romaine hearts. Garnish with sliced roasted
red pepper. |
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Serves 4 |
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