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Try this Fresh Shrimp And Fennel Saute recipe, or contribute your own. "Butter" and "Emeril" are two of the tags cooks chose for Fresh Shrimp And Fennel Saute.
"I just realized that on my previous review of this recipe (lo those many years ago), I didn't mention that I actually substituted lemon juice and zest. I tried making it with orange once, but didn't like it nearly as well. I continue to make this regularly."- susanjm
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In a large saute pan heat oil. Add the onions and fennel, cook, stirring for 3 minutes, or until the vegetables begin to get soft. Carefully add the pernod, it may ignite. Allow to cook for 1 minute. Add the tomatoes, orange zest, and orange juice, and shrimp, and cook for 5 minutes. Using a spoon, add in the butter, swirling to incorporate it completely. Season to taste with salt and pepper and serve. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2201 broadcast 10-09-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 10-11-1997 Recipe by: Emeril Lagasse
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susanjm 2 years agoI just realized that on my previous review of this recipe (lo those many years ago), I didn't mention that I actually substituted lemon juice and zest. I tried making it with orange once, but didn't like it nearly as well. I continue to make this regularly.
susanjm 7 years agoThis is quicky, easy and very good. I made it with 12 very large shrimp (they were a pound in total) and doubled the other ingredients except for the butter (stayed with 2 Tbsp) and the orange juice and zest which I left out since I didn't have any.