Citrus Fennel Shrimp with Tarragon
Yield
4 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
water
|
|
| 1 | cup |
white wine
dry |
*
|
| 1 | each |
lemon
sliced |
|
| 1 | each |
limes
sliced |
|
| 1 | tablespoon |
salt
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | each |
onions
quartered |
|
| 1 | pound |
shrimp
medium (about 32), deveined and shelled, leaving tail intact |
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
lime juice
fresh |
|
| 2 | teaspoons |
fennel seeds
crushed |
|
| 1 | x |
red pepper flakes
to taste |
*
|
| 6 | tablespoons |
olive oil
|
|
| 3 | cloves |
garlic
crushed |
|
| 2 | teaspoons |
tarragon leaves
fresh, finely chopped |
|
| 1 | x |
tarragon sprigs
for garnish |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
water
|
|
| 237 | ml |
white wine
dry |
*
|
| 1 | each |
lemon
sliced |
|
| 1 | each |
limes
sliced |
|
| 15 | ml |
salt
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | each |
onions
quartered |
|
| 453.6 | g |
shrimp
medium (about 32), deveined and shelled, leaving tail intact |
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
lime juice
fresh |
|
| 1E+1 | ml |
fennel seeds
crushed |
|
| 1 | x |
red pepper flakes
to taste |
*
|
| 9E+1 | ml |
olive oil
|
|
| 3 | cloves |
garlic
crushed |
|
| 1E+1 | ml |
tarragon leaves
fresh, finely chopped |
|
| 1 | x |
tarragon sprigs
for garnish |
* |
Directions
In a large pot, bring water and wine to a boil with ½ of the lemon and lime slices, salt, bay leaf and onion and boil 5 minutes.
Add shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes.
Drain shrimp and cool.
In a bowl whisk together lemon juice, lime juice, fennel seeds, red pepper flakes, and salt and pepper to taste and add oil in a stream, whisking.
Stir in shrimp, garlic, reserved lemon and lime slices and marinate, covered and chilled, stirring occasionally, at least 6 hours or overnight.
Stir in chopped tarragon. Serve shrimp garnished with tarragon sprigs.
