Stuffed Shrimp with Scampi Sauce:
Preheat oven
pen. Stir in tomatoes and shrimp. Simmer 3-4 minutes, until
aucepan over high heat. Saute fennel for 3-4 mins, until
Lay out crackers on a serving platter.
Melt butter in a large skillet over medium-low heat. Add shrimp; season with garlic salt. Cook and stir until pink all the way through, 3 to 5 minutes per side. Place 1 shrimp on each cracker.
Heat olive oil in a separate skillet over medium heat. Add fennel, garlic, and thyme; cook and stir until fennel softens, about 15 minutes. Remove from heat. Season fennel with salt and pepper. Stir in basil.
Spoon fennel mixture evenly over shrimp.
lean trout thoroughly, scraping skin with a dull knife.
Pat
o remove any sand. Transfer with hands to a colander and
Spray a 9\"x13\" casserole with non-stick cooking spray.
Preheat broiler.
Broil fennel until tender then let cool. Combine veal with orange zest, fennel seeds and 1 tbsp olive oil. Season. Broil until cooked to your liking. Remove from heat, cover and let rest for 5 mins.
Meanwhile, combine fennel, orange segments, orange juice, remaining olive oil, onion and baby arugula in a large bowl. Season to taste. Serve veal with fennel salad.
Preheat oven to 425\u00b0F.
Arrange fennel and pepper in a large baking dish. Drizzle with oil and sprinkle with rosemary leaves. Season. Bake for 10 mins. Add tomatoes and vinegar. Place chicken on top, skin-side up. Sprinkle with fennel seeds and paprika. Reduce oven to 400\u00b0F and bake for 35-40 mins, or until chicken is cooked through, basting with pan juices.
Transfer chicken and vegetables to a serving platter. Drizzle with pan juices. Serve with mashed potatoes and mixed greens.
he shrimp, with a very sharp paring knife, split each shrimp down
00b0F. Line 2 baking trays with parchment paper.
Toss squash
Shrimp:
Heat 3\" of oil
he shrimp, place sesame oil in medium saucepan and top up with
Thaw shrimp, if frozen. Remove shells from shrimp, leaving tails. Butterfly each shrimp by
he shrimp, rinse shrimp and pat dry with paper towels.
Sprinkle shrimp with sea
ins.
Toss leeks, zucchini, fennel, thyme, 3 tbsp oil, lemon
edium-high heat. Season the shrimp with the salt and pepper to
Sprinkle the shrimp with garam masala (or spices of
gh heat. Season chicken thighs with salt and black pepper. Brown
ails on), devein and rinse shrimp with cold water.
Drain well