Shrimp in a Spicy Fennel Broth

This recipe was created in partnership with Opimian Wine Club.

(The BEST wine club in Canada).

“Never cook with a wine you wouldn’t drink,” he said. “Though I guess that presupposes that there is a wine I wouldn’t drink.” - Lev Grossman

This simple dish is a phenomenon of flavours and aromatics that pull you in closer with each bite. This recipe combines the freshness of fennel, the fruity heat from red habaneros, a herbal hit of Ricard Pastis, the sweetness of juicy shrimp and tartness of the perfect white wine to balance it out. You’ll serve bowls of these beautiful shrimp swimming in broth, with fresh crusty bread for lots of dunking and a glass (or two) of Grütner Veltliner wine from Höpler.

Grütner Veltliner is a delightful white from Austria, with aromas of melon and green apple. This wine is divine, paired with the delicate flavours of shrimp and fennel and makes a great addition to the dish itself, should you be willing to part with a drop or two.

Fennel?

Fennel is one of those vegetables that you either know, or don’t. It’s pale green hue, aromatic licorice flavour and satisfying crunch is a favourite in fresh summer salads, or used to add flavour and texture to a dish.

Fennel has a hard bulb, usually white or light green with green feathery leaves shooting from it’s stalks. Fennel comes from the carrot family and is widely used in Mediterranean cuisine. The bulb can be sliced and eaten raw, it can be shaved and tossed with a light dressing or it can be braised in broth until tender and juicy. The fennel fronds are great in salads, or used as garnish for an array of dishes. The fronds are bright green, wispy and resemble dill.

Fennel seeds are used in baking and spice blends around the world. A common use of fennel seeds is in the preparation of Italian sausage.

In my family, we often had fennel or finnochio after a meal, with our espresso. The sweet, freshness of the fennel is the perfect palate cleanser before dessert. My favourite bit is found right in the middle of the bulb, it is the sweetest and most flavourful part of the fennel.

So… If you haven’t tried fennel yet, what are you waiting for?

Step 1

Prep your ingredients.

2 lbs shrimp 31-40, peeled (tails on), de-veined

2 tablespoons extra-virgin olive oil

1 bulb fennel, finely diced (keep fennel fronds, finely chop)

2 shallots, finely chopped

1 red scotch bonnet or habanero pepper, seeded & finely chopped

4 cloves garlic, minced

5-6 celery stalks, finely diced

1/3 cup Ricard (Pastis Liqueur)

1/2 cup white wine (Grütner Veltliner wine by Höpler)

Sea salt, to taste

Freshly cracked black pepper, to taste

1 tablespoon butter (optional)

3 green onions, finely chopped

handful Italian flat-leaf parsley, finely chopped

Step 2

Chop your ingredients before you start cooking.

To prepare the fennel, cut off the green stalks and remove the wispy fronds. Save the fronds for later one. Slice it it half and remove the core. Proceed by finely dicing the fennel.

To prepare the chilli pepper, please be careful as chilli peppers can sting if you have even the tiniest cut or scratch on your hands. Cut the pepper in half and scrape out the seeds. Finely chop the pepper as small as you can. Scrape everything into a bowl and wash your cutting board, knife and hands thoroughly with soap. Do not touch your face or eyes when you are preparing chillies.

Step 3

Heat the olive oil in a saucepan that is large enough to hold the shrimp and liquid.

The oil should be shimmering when it is hot enough. The heat should be on medium-high.

Step 4

Toss in the chopped vegetables and give them a stir to coat them in the hot oil.

Step 5

Saute the vegetables until they are lightly golden and very fragrant.

Step 6

Pour in the Ricard and white wine to deglaze the pan. Use a spoon to scrape up any bits that are stuck to the base of the saucepan.

Bring the whole thing to a simmer and reduce by about 1/3.

This step with cook off the alcohol and intensify the flavours in the dish.

Step 7

Toss in the shrimp and 1 cup of water or vegetable broth.

Step 8

Simmer the shrimp until they are curled and pink. Once the shrimp are pink and cooked through, stop the heat immediately as to not overcook the shrimp.

Stir a tablespoon of butter through, to bind the sauce and add a touch of luxury.

Season the dish with sea salt and freshly ground black pepper to taste. I found this dish needed a little bit more salt than I usually put in so don’t be afraid to season it accordingly.

Right before serving, stir the green onions, fennel fronds and parsley through the dish or sprinkle it on the individual bowls.

Serve!

Serve this mouthwatering dish with a loaf of fresh, crusty bread and salted butter. The fiery broth from the shrimp is begging to be soaked up and savoured!

Don’t forget to pour yourself a glass of Grütner Veltliner wine from Höpler, available through the Opimian Wine Club.