Monday, February 4, 2013
Roasted Shrimp & Fennel with Quinoa
I don't know why I love fennel so much. I don't like liquorice at all and anise is the main flavour of fennel. But when it's roasted it tastes so sweet and delicious. I thought I'd try roasting it with some shrimp and serving it over quinoa. It turned out great!
Easy! Here's what you need:
I bulb fennel
1 lb large raw shrimp, shelled but tails left on
2 cloves garlic
1 cup quinoa
hot pepper flakes (optional, not pictured)
salt and pepper
First peel and chop the onion into wedges and spread in roasting pan.
Remove the tops from the fennel, reserving the green fronds.
Core and slice the fennel and add it to the roasting pan with the onions.
Chop the garlic cloves. Reserve about a teaspoon of chopped garlic.
And add the rest to the roasting pan with the fennel and onion. Sprinkle with salt and pepper and about a tablespoon of olive oil. Toss together and place in a 400 degree oven and roast about 20 minutes until fennel is tender.
Meanwhile rinse the quinoa in a mesh strainer for a few minutes until the water runs clear. Drain well.
Heat a teaspoon of oil in a large pan and add the reserved chopped garlic and a sprinkle of hot chili flakes. Cook for about a minute.
Add the quinoa and toss to coat the quinoa with oil. Add 1 1/2 cups of water and bring to a boil. Reduce heat, cover and simmer about 20 minutes until quinoa is tender and liquid is absorbed.
Zest a lemon.
Toss shrimp with some additional chili flakes, salt and pepper.
Add the shrimp and all but a teaspoon of the lemon zest and 1/2 cup water to the roasting pan with the fennel and roast 5 minutes until shrimp is pink.
Chop the fennel fronds with the reserved teaspoon of lemon zest for garnish.
Serve up the quinoa on a plate or shallow bowl.
And top with the fennel and shrimp mixture.
Sprinkle with the remaining fennel fronds and lemon zest and serve.
Tasty, light and filling. A great way to serve shrimp in the winter.