Grilled Shrimp with Fennel Sauce
White wine, heavy cream, and brandy create a silky sauce to ladle over the grilled shrimp.
- 20 large (under 15 count) shrimp
- 2 Tbs plus 2 teaspoons olive oil, divided use
- 1 Tbs lime juice
- 1 tsp ground fennel, divided use
- 1 Tbs finely chopped onion
- 2 Tbs brandy
- 1/2 cup dry white wine
- 1/3 cup heavy cream
- 4 cups cooked rice
- Peel and devein shrimp; reserve shells. Combine 2 tablespoons olive oil and lime juice in a glass bowl; crush and add 1/2 teaspoon ground fennel. Add shrimp and marinate 45 minutes, stirring occasionally. In large saucepan, combine reserved shrimp shells, 2 teaspoons olive oil and remaining teaspoon ground fennel; saute 3 minutes. Add onion and saute one minute. Add the brandy and flame with a match. Add the wine and cook over high heat until reduced to about 2 tablespoons of liquid. Add cream and bring to a boil; cook 2 minutes or until slightly thickened. Strain into a clean pan, pressing to extract as much liquid as possible. Keep warm.
- Place shrimp on 4 skewers, going through both top and tail of shrimp. Grill on hot grill 4-5 inches above hot coals about 2 minutes per side or until just opaque throughout. Place shrimp on plates and spoon warm sauce on top. Serve with rice.
Recipe courtesy of the National Fisheries Institute
Ingredient Note: 1 to 1 1/4 pound medium shrimp, 31 to 35 count, can be substituted for 20 large shrimp. Grill about 1 1/2 minutes per side.
Calories from Fat 101 (27%)
(18%)Total Fat 11g
(17%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Total Carbohydrate 46g
(4%)Dietary Fiber 1g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.