Brandy and sautéed
shrimp shells intensify and deepen the flavor of this fennel-cream
sauce. A wonderful combination with the grilled jumbo prawns.
Grilled Shrimp
with Fennel Sauce
- 20 large shrimp, under
15 count per pound*
2 tablespoons plus 2 teaspoons olive oil, divided use
1 tablespoon lime juice
1 teaspoon fennel seed, divided use
1 tablespoon finely chopped onion
2 tablespoons brandy
1/2 cup dry white wine
1/3 cup heavy cream
- Peel and devein shrimp;
reserve shells.
- Combine 2 tablespoon olive
oil with lime juice in a large glass bowl. Crush and add ½
teaspoon fennel seed. Add shrimp, stir until coated and marinate
45 minutes in the refrigerator, stirring occasionally.
- Preheat grill.
- Meanwhile, heat remaining
2 teaspoon olive oil in a large skillet over medium-high heat.
Add reserved shrimp shells and remaining ½ teaspoon fennel
seed and sauté 3 minutes. Add onion and cook for 1 more
minute. Add brandy and carefully flame with a long match or utility
lighter. When flame subsides, add wine and bring to a boil. Reduce
heat and simmer until liquid is reduced to 2 tablespoons. Add
cream to pan and bring to a boil. Simmer for 2 minutes or until
slightly thickened. Strain into a clean pan, pressing to extract
as much liquid as possible. Keep warm.
- Place shrimp of 4 skewers,
going through both top and tail of shrimp. Grill 4 to 5 inches
from coals about 2 minutes per side or until opaque throughout.
Place shrimp on plates and spoon warm sauce over top. Serve with
rice, if desired.
Makes 4 servings.
*Note: 1 to 1 1/4 pound
medium shrimp, 31 to 35 count, can be substituted. Grill about
1 1/2 minutes per side.
Recipe provided courtesy
of National Fisheries
Institute.
