With a quick sauté and a delightfully easy cream sauce, you can have the summery flavours of Provence in this elegant meal on the table in less than half an hour. Serve with crusty baguette or over cooked rice with a crisp salad or green beans on the side.
- Prep: 15 min
- Cooking: 15 min
- 1 tbsp (15 mL) butter
- 1 bulb fenner trimmed and thinly sliced
- 1 onion halved lengthwise and thinly sliced crosswise
- Salt and pepper to taste
- 2 cloves garlic minced
- 1/4 cup (60 mL) dry white wine or 2 tbsp (30 mL) white wine vinegar
- 1 cup (250 mL) 35 % cream
- 1 lb (450 g) large shrimp peeled and deveined
- 2 medium tomatoes chopped
- Chopped fennel fronds
In a large skillet, melt butter over medium-high heat; sauté fennel bulb, onion and 1/4 tsp (1 mL) each, salt and pepper for about 8 min or until softened and starting to turn golden. Add garlic; sauté for 2 min. Pour in wine; bring to a boil, scraping up any brown bits. Boil for 1 min or until reduced by about half.
Stir in cream and bring to a boil, stirring often. Stir in shrimp; reduce heat and simmer, stirring often, for about 3 min or just until shrimp are pink and opaque. Stir in tomatoes. Add salt and pepper to taste. Serve sprinkled with chopped fennel fronds.
To prepare the fennel, cut off long stalks, reserving the feathery fronds for garnish, discarding stalks. Cut bulb in half lengthwise, then remove root end, coarse outer layer and triangular core and discard. Thinly slice bulb crosswise and chop feathery fronds, keeping separate.
To use 10 % or 18 % cream in place of the 35 % cream, don’t add wine in step 1. Whisk 1 tbsp (15 mL) all-purpose flour into the cream before stirring into skillet; boil for 2 min before adding shrimp. Then, add 2 tbsp (30 mL) wine or vinegar at the end with tomatoes.
Learn more about
Top 5 Nutrients
|Calcium:||14 % / 153 mg|
|Vitamin B12:||75 %|
|Vitamin A:||39 %|