0
Sautéed Shrimp on limoncello-fennel topped with marinated feta
Back to recipes
Sautéed Shrimp on limoncello-fennel topped with marinated feta
Here is a nice appetizer idea that will impress your guest on special occasions. In this recipe, shrimp shells are used to prepare a homemade ginger-garlic-shallot shrimp broth. Shrimps are sautéed last minute are served on fennel which are first sautéed in limoncello then stewed in our shrimp broth, topped with marinated feta cheese, the result is totally divine!
Sautéed Shrimp on limoncello-fennel topped with marinated feta
| Prep time: 10 to 15 minutes + Marinating time 1 hour to 1 night |
|---|
| Cooking time: 30 to 40 minutes |
| Servings or yield: 6 (2 shrimp per guest) |
| Difficulty level: Easy |
| 12 Jumbo shrimps, peeled except for the tail (keep the carcasses for the broth) |
|---|
| For shrimp broth |
| Shrimp carcasses |
| Fresh ginger about one inch, sliced |
| 2 cups water |
| 1 shallot cut in 2 |
| 1 garlic clove cut in 2 |
| 2 tbsp. olive oil |
| 1 tbsp. tomato paste |
| For shrimp marinade |
| 5 sprigs fresh thyme, roughly sliced |
| Zest of 1/2 lemon, minced |
| 1 garlic clove, thinly sliced |
| 4 tbsp. olive oil |
| Salt and pepper to taste |
| For marinated feta |
| 120g feta cheese in small pieces |
| ½ tsp. dried chili flakes |
| ½ tsp. dried oregano |
| 2 tbsp. olive oil |
| For fennel |
| The bulb of a fennel, cut into 4 and then sliced into 12 pieces |
| 3 tbsp. unsalted butter |
| 2 tbsp. olive oil |
| ½ cup limoncello liqueur |
| ¼ cup chopped coriander leaves |
| 1 tbsp. apple cider vinegar |
Preparation
For shrimp broth put all the ingredients in a medium saucepan and cook on high heat for 3 to 4 minutes. Add 2 cups of water and reduce by half, about 10 to 15 minutes. Remove from heat, filter and set aside.
For shrimp marinade, put all the ingredients in a bowl. Add shrimp, mix well in the fridge and let marinate for 1h to overnight.
For marinated feta, place all the ingredients in a bowl and marinate for 1h to overnight.
For fennel, place the sliced bulb with the olive oil and cook over medium-high heat 6 to 7 minutes or until tender. Add limoncello, reduce 1 to 2 minutes on high heat. Add previously filtered shrimp broth, let reduce by half on medium heat about 10 to 15 minutes. Add butter, coriander, cider vinegar, salt and pepper to taste and continue cooking on low heat, stirring until the butter is melted. Keep warm.
For shrimps, in medium skillet, sear 2 minutes on each side.
Divide into 6 small serving bowls, 2 shrimps and 2 pieces of fennel, drizzle with a little of fennel broth, garnish with marinated feta, serve and enjoy.
Tips, Tricks + Culinary ideas
Preparation steps
1 - For shrimp broth put all the ingredients in a medium saucepan and cook on high heat for 3 to 4 minutes.
2 - Add 2 cups of water and reduce by half, about 10 to 15 minutes.
3 - Remove from heat, filter and set aside.
4 - For shrimp marinade, put all the ingredients in a bowl.
5 - Add shrimp, mix well in the fridge and let marinate for 1h to overnight.
6 - For marinated feta, place all the ingredients in a bowl and marinate for 1h to overnight.
7 - For fennel, place the sliced bulb with the olive oil and cook over medium-high heat 6 to 7 minutes or until tender.
8 - Add limoncello, reduce 1 to 2 minutes on high heat.
9 - Add previously filtered shrimp broth, let reduce by half on medium heat about 10 to 15 minutes.
10 - Add butter, coriander, cider vinegar, salt and pepper to taste and continue cooking on low heat, stirring until the butter is melted. Keep warm.
11 - For shrimps, in medium skillet, sear 2 minutes on each side.
12 - Divide into 6 small serving bowls, 2 shrimps and 2 pieces of fennel, drizzle with a little of fennel broth, garnish with marinated feta, serve and enjoy.
.jpg)
