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Marinated Shrimp With Fennel




Source of Recipe


Adapted from Cucina Fresca
Defrost 2 pounds frozen cooked and peeled shrimp according to package directions. Pat shrimp dry.

In a big glass bowl, alternate layers of shrimp, sliced fennel (bulb, stalks and tops) and lemon slices, seasoning each layer with a few dried red chile pepper flakes and a teaspoon of fennel seeds. Add extra-virgin olive oil to cover.

Arrange 8 bay leaves on top and cover with plastic wrap. Marinate overnight in the refrigerator.

Allow to come to room temperature before serving. Remove shrimp and fennel bulb with a slotted spoon and transfer to a serving platter drizzled with a little of the olive oil they marinated in. Serve with toothpicks.