My mom has been making this shrimp dish for ages now, and it’s one of my absolute favorites! It’s simple to make, takes just under half an hour, only requires a few ingredients, and is totally delicious! What could be better?!
It’s basically shrimp and fennel (similar in taste and appearance to anise), sauteed together in garlic sauce and served on top of a bed of noodles. It’s delicious without being too spicy or overpowering, so even picky eaters like me will love it!
Shrimp And Fennel In Garlic Sauce
Adapted from a recipe found in Sunset Magazine
- 3 T olive oil
- 5 cloves of garlic, minced
- 2 bulbs of fennel, sliced
- 1 t chili powder
- 1/2 t salt
- 1/2 t black pepper
- 2 bay leaves
- 2 lb raw shrimp, peeled and de-veined
- 2 T Rose’s lime juice (the cocktail cordial, not concentrated or fresh squeezed lime juice)
- egg noodles
- butter, salt, and parmesan for the noodles
I usually buy raw frozen shrimp that have already been de-veined, but I still have to peel them. If you’re using frozen shrimp, pull them out about an hour beforehand so they can thaw a little bit. That way, when you peel them, they won’t be so cold you can’t feel your hands anymore!
Start by peeling your shrimp. You can leave the tails on if you’d like, but I always take them off. Do it whichever way is easiest, it doesn’t matter that much!
Then cut up your fennel bulbs. Cut off the leafy stalk parts, you won’t use them, and then slice up the bulbs like you would slice an onion. Cut them into medium-sized chunks; too much bigger than this and they won’t get soft, but too much smaller and they’ll get crispy!
Once your shrimp and fennel are prepared, start a large pot of water boiling for the noodles. Once the water boils, cook the egg noodles according to the directions on the package.
Meanwhile, while you wait for the water to boil, heat the oil in a large, heavy, non-stick frying pan over medium heat. Add all of the ingredients except the shrimp, lime juice, egg noodles, and butter/salt/parmesan. Cook for 10-20 minutes until the fennel gets slightly tender, stirring occasionally.
Once the fennel is ready, add the shrimp and cook for another 5-10 minutes, stirring often. The shrimp will turn an opaque pinkish white and will no longer be transparent at all when fully cooked. Be careful not to overcook the shrimp or they’ll get chewy!
Turn off the heat, add the lime juice, and stir.
Add butter, salt, and parmesan to the noodles before serving them up. Serve the shrimp over a bed of noodles, and enjoy!
This recipe uses 2 pounds of shrimp, but leftovers keep extremely well if you don’t eat it all at once! Or you can cut the recipe in half!
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