Lemony Shrimp with Fennel + Calabrian Chiles

Lemony Shrimp with Fennel + Calabrian Chiles is my seasonal Winter take on classic shrimp scampi. It’s my ideal kind of dinner party dish because it’s flavorful and absolutely beautiful. Plus, it’s surprisingly simple to put together which means I can focus on hanging out with everyone instead of fussing in the kitchen too much. For me, holiday traditions are all about gathering around the table over a delicious shared meal and good wine, and this season I’m so excited to partner with Bi-Rite Market to bring you a new recipe and entertaining inspiration. This recipe is a bit of a nod to my Italian heritage and the Christmas Eve Feast of the Seven Fishes, which celebrates with a menu of seven different seafood dishes. This is of course just one dish, but I think it’d make a great addition to your Seven Fishes menu, or any holiday menu for that matter.

Growing up in a family that’s passionate about gardening and slow food, I’ve always found inspiration from the seasonal produce in my home state of California. Now, as a trained chef, I’m always seeking out the best-tasting ingredients I can find, and Bi-Rite has become one of my favorite destinations for responsibility sourced and absolutely *delicious* products. If you’re local to the Bay Area, you must visit one of the Bi-Rite locations this time of year! The produce and florals are all so seasonal and festive. Plus, they have an incredible selection of local cheeses, breads from my favorite bakeries, and some of my go-to items for entertaining, including award-winning charcuterie, marcona almonds, jams, and castelvetrano olives. I also love perusing the market to discover new brands and products. Oh, and major bonus points for always having a beautifully curated wine selection. I hope you #SavorTheSeason and join us in celebrating the holidays over a fabulous meal!

*As a note, I prefer to cook this dish with shrimp that have the tails on - they lend layers of additional flavor and look beautiful in the dish. People can simply pinch the tails to release the shrimp in their bowls for serving.

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Lemony Shrimp with Fennel + Calabrian Chiles

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.

Prep:
10
min
cook:
15
min
total:
25
min
Ingredients
  • 6 tablespoons butter
  • 4 tablespoons extra virgin olive oil
  • 1 small fresh fennel bulb, diced, fronds reserved for serving
  • 1 small shallot, diced
  • 3 anchovies, kept whole
  • 2 teaspoons Calabrian chili paste
  • 6 cloves garlic, roughly chopped
  • 2 teaspoons dried fennel seeds, roughly chopped (you can find fennel seeds in the spice section)
  • Few pinches freshly cracked black pepper
  • Zest and juice of 1 lemon, plus more for serving
  • 1 cup dry white wine, such as sauvignon blanc
  • 1 3/4 lbs raw shrimp, deveined and mostly peeled - keep the tails on if you can (about 2 lbs. unpeeled)
  • Few pinches fresh herbs for serving, ie chives and flat leaf parsley, chopped
  • Kosher salt to taste

Instructions

Saute the aromatics

  1. 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.
  2. 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

  1. 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

  1. 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.
  2. 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.
  3. 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.
  4. Serve with crusty bread.

Let's riff

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Curtis Ingham
June 11, 2024
Amparo Helton
June 9, 2024
Rhys Pigott
June 5, 2024
Humberto Caesar
June 4, 2024
Gita Leschen
May 31, 2024
Diane Aslatt
May 31, 2024
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May 20, 2024
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May 9, 2024
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May 6, 2024
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April 30, 2024
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April 5, 2024
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April 4, 2024
Aleisha Lee
March 31, 2024
Noreen Stretch
March 28, 2024
Sherman Cruz
March 25, 2024
Ludie Key
March 23, 2024
Gini
March 20, 2024
Loved the soup. Croutons too much trouble. Fast in a cup!
Ray Beall
March 16, 2024
Richard
February 22, 2024
send me fruits to add with another fruit to cure disease
Deneen Medland
April 17, 2023
Kelle Trouton
April 17, 2023
Caroline
January 23, 2023
I made this same amazing salad with the following additions: I used a bed of chopped romaine hearts, and squeezed the juice of all the trimmed cara cara oranges, plus 1/2 lemon, added a drizzled of Tupelo honey on top. The herbs: chopped fennel fronds and mint. Everyone went crazy for it!
Marcus
YUM! Definitely going to pair this with a nice and funky natty white next time!
Caroline
January 23, 2023
I made this same amazing salad with the following additions: I used a bed of chopped romaine hearts, and squeezed the juice of all the trimmed cara cara oranges, plus 1/2 lemon, added a drizzled of Tupelo honey on top. The herbs: chopped fennel fronds and mint. Everyone went crazy for it!