Lemony Shrimp with Fennel + Calabrian Chiles is a seasonal riff on shrimp scampi and a nod to the Italian Feast of the Seven Fishes. Add this simple recipe to your holiday menus and beyond.
Saute the aromatics
- In large braiser or heavy bottomed stock pot over medium heat, add butter and olive oil. Add chopped fresh fennel, shallot and anchovies, season with kosher salt, and saute for several minutes, until fennel and shallots have softened and become almost translucent. The anchovies will melt into the sauce as everything cooks.
- Add Calabrian chili paste, crushed fennel seeds, garlic and give everything a big stir to combine. Let cook for about 2 minutes until everything becomes fragrant and the garlic softens.
Add the lemon juice + wine
- Add juice of 1 lemon to skillet (set the zest aside, you’ll use it to finish the dish). Add white wine to skillet, season with kosher salt, and let cook for about 30 seconds to cook off some of the alcohol in the wine.
Cook Shrimp + serve
- Season shrimp with kosher salt and add to skillet, stirring so it gets coated in the aromatic sauce. Cover skillet with lid to let the shrimp cook over low to medium heat for about 4-5 minutes until cooked through.
- While the shrimp cook, prepare the lemon zest and herb garnish. To small bowl, add reserved lemon zest, along with several large pinches of reserved fennel fronds and chopped chives and parsley.
- When the shrimp are cooked, fold in about half of the lemon and herb mixture and stir around so it really flavors the dish. Taste and if you want more lemon and herbs, stir them in. If you like how it tastes as is, simply place the lemon and herb mixture on the table for serving if people want to add more to their bowls.
- Serve with crusty bread.