Tom Fitzmorris

Shrimp with Fennel and Herbs

Preparation info

  • Serves

    six

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

The flavors of shrimp and fennel have always worked well together for my palate. This is a great light appetizer with a big and slightly offbeat flavor.

Ingredients

  • 3 Tbsp. olive oil
  • 1 lb. large shrimp (16–20 count

Method

  1. Heat the oil in a skillet until it shimmers. Sauté the shrimp and fennel until the shrimp just begin to turn pink. Add the garlic, shallots, white wine, and Herbsaint or Pernod. Boil for about a minute.
  2. Lower the heat to maintain a simmer. Add the thyme, chervil, salt, pepper, Tabasco, and lemon juice. Cook until the sauce thickens. Garnish with the parsley.