MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Joan's Shrimp & Roasted Fennel Ditalini
Categories: Seafood, Pasta, Herbs, Vegetables
Yield: 4 Servings

1 lb (U 20) extra large shrimp;
- shells intact, thawed
1 ts Fennel seeds
1 ts Salt; divided
1 Fennel bulb; halved, sliced
- crosswise
4 cl Garlic; chopped
2 tb Olive oil
1/2 ts Fresh ground black pepper
Grated zest of 1 lemon
1 Julienned strip lemon peel
- for garnish; (opt)
1/2 lb Whole-wheat ditalini

Heat oven to 450ºF/232ºC.

Shell shrimp, but keep tails intact, if desired; reserve
shells. In a small pan over medium heat, toast fennel
seeds until golden brown, 5 minutes; crush. In a bowl,
toss shrimp with fennel seeds. In same pan, bring 1 cup
water to a boil with 1/2 teaspoon salt and reserved
shells; reduce heat and simmer, partially covered, 30
minutes. Remove and discard shells; simmer until stock
reduces by half, 5 minutes. In a roasting pan, place
sliced fennel, garlic, oil, pepper and remaining 1/2
teaspoon salt; toss. Roast until fennel is tender, 20
minutes. Stir in shrimp, stock and zest; roast until
shrimp are just cooked through, 5 minutes. Cook pasta as
directed on package until al dente. Drain pasta, reserving
1 cup cooking liquid. Add pasta to roasting pan; roast
until pasta is completely cooked, adding reserved liquid a
little at a time and stirring to reach desired
consistency, 5 to 10 minutes. Serve garnished with
julienned zest and fennel fronds, if desired.

by Joan Lang

Self | March 2012

Yield: Serves 4

Format by Dave Drum; May 06, 2016

Uncle Dirty Dave's Archives

MMMMM

... Real facts from the Make Believe Internet world.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)