Although this flavorful Sicilian shrimp dish is traditionally made with wild fennel, we can approximate the intense flavor with fresh fennel bulb, fennel seeds and a splash of anisette or Pernod.
- 1 fennel bulb with feathery top
- 1/4 C. OO
- 4 garlic cloves, minced
- 1 1/2 lbs. whole shrimp* or peeled and deveined shrimp
- zest of 2 oranges
- 2 T. fennel seeds
- 1/2 C. white wine
- juice of 1 lemon
- juice of 1 orange (blood orange if available)
- splash of anisette (sweet) or Pernod (dry)
- S & P
Cut the feathery fronds from the fennel and reserve. Finely chop 1 C. of the frond to use in the recipe and the remaining for garnish. Cut the fennel in half, remove the core and slice the bulb into thin lengthwise slices.
Heat the OO in a large sauté pan over medium heat. Add the sliced fennel and cook until somewhat softened. Add the garlic and cook for about 1 minute. Add the shrimp, orange zest, fennel seeds, and the reserved fennel fronds and cook until the shrimp begin to turn pink. Add the white wine, lemon and orange juice and a splash of anisette/Pernod and cook for 1 minute over high heat. Season with S & P.
Serve hot in a platter garnished with fennel fronds and orange slices.
*Whole shrimp still in their shells with heads attached may be found fresh or frozen in Chinese markets.