I stumbled upon this recipe and knew it would be good before I’d even tasted it. I’m not sure how I knew that arugula, a fennel bulb and lemon vinaigrette topped with spicy shrimp would be perfect together, (since I’d never even tasted a fennel bulb before) but it was a good hunch. Now it’s my newest pet ingredient – love, love, love it! And it must be true since I said it three times, right?
Initially, I used big expensive prawns and they were fabulous. We loved the dish and the recipe got filed in my special book full of “food finds”. Last night I prepared it again for a friend, but this time I used regular shrimp (from the freezer) and it was still incredibly delicious. We ate on the patio and enjoyed a nice glass of wine while we savored a Montana summer evening.
This is just a great recipe. I’ve made it with and without the Ouzo in the marinade and while it definitely adds something, it is also fine without it, so don’t stress if you don’t have it. The original recipe calls for Santa Barbara spot prawns with the head on – like I’m ever going to even see one of those.
Grilled Shrimp with Fennel and Arugula
adapted from Grilled Spot Prawns – The Bon Appétit Test Kitchen
ingredients
- 1 to 2 pounds shrimp
- 6 Tbsp EVO oil divided
- 2 garlic cloves, minced
- ½ to 1 tsp dried red pepper flakes
- 3 Tbsp Pernod or Ouzo (good, but optional)
- 2 Tbsp chopped fennel fronds, divided
- 1 fennel bulb very thinly sliced crosswise (I use a mandoline)
- Kosher salt and freshly ground black pepper
- 6 cups lightly packed arugula
- 3 Tbsp fresh lemon juice
Preparation:
Marinade:
Heat 3 Tbsp EVO oil over medium. Add red pepper and garlic and sizzle until you just smell the garlic. Pour into a bowl, add the Ouzo (if using) and a generous pinch of the chopped fennel fronds. Season well with kosher salt and black pepper then add shrimp and stir gently to coat. Let the shrimp marinate at room temperature for about half an hour, tossing occasionally.
Heat the grill to fairly high heat. Grill the shrimp or prawns for a few minutes on each side until they’re pink. Transfer to a plate. Mix the sliced fennel and arugula in a large bowl. Drizzle 3 Tbsp lemon juice and 3 Tbsp EVO oil over all. Season with salt and pepper and toss to coat evenly.
Arrange the greens on a large platter and top with the shrimp. Garnish with the remaining chopped fennel fronds. I added a few sliced orange tomatoes from our garden – yum!
Serve with a chewy bread and a glass of wine . . . now how easy is that?
Wow. Those shrimp look perfectly grilled — the color is amazing!
Well I can’t take credit for that – Dana did the grilling.
OK, THAT’S IT! I AM COMING OVER FOR DINNER!
Pouring your glass of wine and setting a place for you . . .
Alex & I were discussing you guys the other day, trying to figure out when we can come back there to see you! Tough with a High Schooler!
Okay, so I’m still in shock that Alex is in high school! Please give me a moment to absorb this news. Lucky for you two, we are open year ’round and promise a fun adventure any time except February (when cabin fever is at its worst).
How inviting your photo looks! Pour me a glass of wine, I’m on my way. I love shrimp. I’m going to have to try this recipe.
You will not be sorry – it’s crazy good! I would love to host a mountain getaway for some of my fellow bloggers one day. And this is just the sort of recipe I’d serve.
I’m in!
Great looking table Vickie – makes me want to pull up a chair and dig in starting with that bread dipped in the olive oil.
I’m with you there, Larry. I could live on the stuff.
Pour me a glass too! Sounds like you’ll be having a crowd. This looks amazing Vickie. What a beautiful plate of food. I’m such an arugula freak these days you know I’ll be trying this one. Love that new header photo.
LOL – those are my favorite red shoes. When I put them on, I started smiling and finally had to take them home so they could live on my feet. And you must try this recipe. It’s a find!
Love the red shoes, I’ve been looking for something like this for ages.
The shrimp dish looks great also. Will have to try this, maybe this weekend. bkj
You know, I put those shoes on and between the buttery soft leather, the jaunty little flower and that stunning shade of corally red, I couldn’t quit grinning. Having an emotional experience with a pair of shoes is new for me, so I bought them and they live with me now. They still make me grin.
What adorable shoes. They make me grin too and I bet the buttery soft leather feels like a dream on your feet.
Sam
Thanks, Sam – I’m wearing them now and they do!
I’ve never tried fennel. Something in my held told me I’d probably not like it, so I never bought it. So, now you convinced me to give it a try and this recipe looks like the perfect one to start with. And what do you mean about the SB Spot Prawns… I heard they’d migrated all the way to the north end of Flathead Lake, so they should be easy for you to find
Love the new header, too… so cute!
Oh, you must try it, Karen! Their flavor really makes this dish interesting. LOL, about the SB Spot Prawns. I WISH we had them around here.
Hell, just grilled shrimp is good on its own, the fennel and arugula are just the icing on the cake!
Wait….on second thought a cake with fennel and arugula icing sounds kind of gross doesn’t it? Pick another metaphor then…..
Chris – how fun to see your twisted sense of humor pop up today.
Select, copy, paste and save. I will be trying that very soon. Looks great. I love the bread as well. crusty and chewy yum
That dinner was delicious and easy. One of those great “finds” that went in the special cookbook.
What a beautiful dish, Vickie. I know we would love this combination of flavors. I like fennel but for some reason don’t use it very often. I have a little bottle of ouzo that I brought back from Greece. Now’s the time to break it open and use a little bit. Yummy dish.
You have to try it – it’s the perfect use for that ouzo! Seriously yummy.
Vickie, what a beautiful dish and your presentation is outstanding. I love shrimp and it’s one of my favorite foods any way you prepare it. I’ve always got a bottle of Pernod on hand in case someone wants a Pastis cocktail. I think it adds a bit of something special to a dish.
I would like to pull up a chair too and enjoy your lovely dinner under the clear Montana skies.
Sam
You know you’d be welcome! And I’m interested in knowing more about a Pastis cocktail – Google, here I come.
Hi Vickie!! Thanks for stopping by. I’ve sure missed you! Luckily I haven’t missed any of your posts this summer since I subscribe by email – always drooling over the things you post! Hope we’ll both be back to more regular blogging soon. Congrats on the upcoming birth of your 2nd grandchild! ((Hugs))
I’ve had so much delicious food this summer – too hard to blog it with all that’s going on, though, which is a bummer. I can’t wait to get all caught up and back to the blog!
A glass of wine and your salad with shrimp sounds like a wonderful meal.
It totally was!
Fabulous arugula idea, Vickie! It looks delicious!
Lisetta! I’ve missed reading your adventures in NY! Thanks for stopping by.
Vickiiiiiiiiie……Where are YOU???? I miss you. I love you. Come back. xoxoxo
Okay, Marianne – this is the comment that encouraged me to put up a post! I’ve missed your wonderful blog and look forward to catching up. Watch for me.