| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup olive oil
- 1 pound large shrimp (16/20), peeled, deveined and roughly chopped
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, thinly sliced
- 1 small carrot, peeled and finely chopped
- 1 small bulb fennel, finely chopped
- 1 small yellow onion, finely chopped
- 1/2 teaspoon crushed red pepper flakes, optional
- 1 cup dry white wine
- One 15-ounce can whole peeled cherry tomatoes
- Finely chopped tarragon, for serving
Instructions
- Place a large heavy-bottomed pan over medium high-heat and add the oil. Sprinkle the shrimp with salt and, working in batches, cook until they begin to turn pink on both sides, 3 to 5 minutes. Repeat with the remaining shrimp and set aside.
- Add the garlic, carrots, fennel and onions with a large pinch of salt and cook, stirring occasionally until the vegetables soften and begin to caramelize, about 5 minutes.
- Stir in the crushed red pepper flakes if using. Add in the white wine and tomatoes and bring to a simmer. Cook, partially covered, until the sauce has thickened and the liquid is reduced, at least 20 minutes. Season with salt and pepper and stir the shrimp back in.
- Before serving, stir in some tarragon.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 314 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 25 g |
| Cholesterol | 183 mg |
| Sodium | 859 mg |
Reviews
Delicious! Made this with the parm crusted polenta. Very rich and makes a lot. Loved the fennel in this. My tarragon was zapped by heat so omitted but would add when I make again. Thanks Chef!
Another winner from Michael Symon!! I made the crispy polenta to go with it, fantastic. The tarragon and fennel are an unexpected flavor combo ( I think basil is more expected but would also be delicious) but make it taste more special. Will definitely make again. TY Michael!!!!
This was an easy to follow recipe and the fennel adds a nice level of interest. I used basil and parsley to top rather than tarragon. Delicious!