Randy Mayor; Jan Gautro
4 servings (serving size: about 1 cup)

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.

How to Make It

Step 1

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.

Step 2

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

Ratings & Reviews

missylc's Review

June 04, 2011
I wouldn't say that this recipe produces much of a sauce, but it is nice and spicy. Will make again.

moeteddy's Review

February 15, 2010
This was so unexpectedly wonderful! I love fennel but was doubtful with the shrimp. I love this! On top of the list the next time someone is over for dinner. The lime made it come together with a bang!

DaniKrats's Review

September 19, 2009

dpecac's Review

July 05, 2009
Just brought this to a pot-luck and everyone raved about it. One person thought it was a little too spicy, but the rest loved it. I also brought along the St. Supery Sauvignon Blanc 2008 which complemented nicely with the lime. Will definitely make this again.

slemus's Review

April 06, 2009
Ghastly. Who wants a plate full of fennel?

jauger's Review

November 12, 2008
Excellent recipe! Very simple and easy to make, yet good enough for guests. This will certainly become one of our regular recipes.