Shrimp and Fennel in Hot Garlic Sauce

Randy Mayor; Jan Gautro
When friends come over, I like to make this quick, easy appetizer and serve it family-style on a big white platter while everyone enjoys sauvignon blanc as the accompanying aperitif. The shrimp and fennel's fresh, lively flavors pair perfectly with sauvignon blancs that are medium-bodied, sassy, herbal, and citrusy. In particular, California sauvignon blancs are best here. Don't forget to squeeze the lime at the end of the recipe. It's the flavorful ribbon that ties the food and wine together.

Yield:

4 servings (serving size: about 1 cup)

Recipe from

Nutritional Information

Calories 154
Caloriesfromfat 30 %
Fat 5.1 g
Satfat 0.8 g
Monofat 2.7 g
Polyfat 0.9 g
Protein 18.6 g
Carbohydrate 8.8 g
Fiber 2.8 g
Cholesterol 129 mg
Iron 2.8 mg
Sodium 317 mg
Calcium 93 mg

Ingredients

1 tablespoon olive oil
3 1/2 cups thinly sliced fennel bulb (about 3/4 pound)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 garlic cloves, thinly sliced
1 bay leaf
1/2 teaspoon crushed red pepper
3/4 pound large shrimp, peeled and deveined
2 tablespoons fresh lime juice
Lime wedges (optional)

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add sliced fennel, salt, freshly ground black pepper, garlic, and bay leaf; cook 5 minutes or until fennel is crisp-tender, stirring occasionally. Add red pepper and shrimp to pan; cook 3 minutes or until shrimp are done, stirring occasionally. Stir in lime juice. Serve with lime wedges, if desired.

Perfect wine: Try St. Supery Sauvignon Blanc 2002 (Napa Valley, CA), $16. This very crisp wine has snappy, fresh flavors reminiscent of green figs, melon, herbs, lime, and fennel--a perfect fit with this recipe.

Note:

Karen MacNeil,

October 2004