Thread: Shrimp and Fennel

Shrimp and Fennel (quick 15 minute cook time)

18 colossal size shrimp - big guys - tails Off,deveined
1.5 teaspoon red pepper flakes
1 tablespoon chopped fresh oregano or 1 teaspoon dried
Salt and coarse ground black pepper
2 lemons, juiced
4 cloves garlic, powder or fresh
1/4 cup extra-virgin olive oil
2 cups of some chopped greens (spinach, bok choy, etc.)
1 fennel bulb, cored and cut into 2-inch-long strips (about 3 cups), float in water until you're ready for it.

Combine half of oil, pepper flakes, oregano, salt, pepper, and garlic. Add shrimp and toss to coat shrimp evenly. Set aside. Toss occasionally.

Juice lemons, and set aside.

Heat remaining oil in a large skillet over medium heat. Add fennel, cook, stirring occasionally, until starting to brown, 6 to 8 minutes.

Toss in the greens, and limp them. Not too long, as they will cook some more with the shrimp - just a minute or so.

Increase heat on pan to medium-high.

Add shrimp and cook, stirring occasionally, until pink and just cooked through, about 4 minutes, until pink and firm, douse pan with the juice of 2 lemons, one last toss, and serve immediately on a bed of rice.