Subj : St. Joan 13
To   : All
From : Dave Drum
Date : Sat May 29 2021 16:48:18

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Joan's Shrimp & Roasted Fennel Ditalini
 Categories: Seafood, Pasta, Herbs, Vegetables
      Yield: 4 Servings
 
      1 lb (U 20) extra large shrimp;
           - shells intact, thawed
      1 ts Fennel seeds
      1 ts Salt; divided
      1    Fennel bulb; halved, sliced
           - crosswise
      4 cl Garlic; chopped
      2 tb Olive oil
    1/2 ts Fresh ground black pepper
           Grated zest of 1 lemon
      1    Julienned strip lemon peel
           - for garnish; (opt)
    1/2 lb Whole-wheat ditalini
 
  Heat oven to 450ºF/232ºC.
  
  Shell shrimp, but keep tails intact, if desired; reserve
  shells. In a small pan over medium heat, toast fennel
  seeds until golden brown, 5 minutes; crush. In a bowl,
  toss shrimp with fennel seeds. In same pan, bring 1 cup
  water to a boil with 1/2 teaspoon salt and reserved
  shells; reduce heat and simmer, partially covered, 30
  minutes. Remove and discard shells; simmer until stock
  reduces by half, 5 minutes. In a roasting pan, place
  sliced fennel, garlic, oil, pepper and remaining 1/2
  teaspoon salt; toss. Roast until fennel is tender, 20
  minutes. Stir in shrimp, stock and zest; roast until
  shrimp are just cooked through, 5 minutes. Cook pasta as
  directed on package until al dente. Drain pasta, reserving
  1 cup cooking liquid. Add pasta to roasting pan; roast
  until pasta is completely cooked, adding reserved liquid a
  little at a time and stirring to reach desired
  consistency, 5 to 10 minutes. Serve garnished with
  julienned zest and fennel fronds, if desired.
  
  by Joan Lang
  
  Self | March 2012
  
  Yield: Serves 4
  
  Format by Dave Drum; May 06, 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

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