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Shrimp with Pea and Fennel Puree
Recipes
Shrimp with Pea and Fennel Puree
16 servings
25 minutes total

Ingredients

  • 1 small fennel bulb
  • ½ cup frozen green peas
  • 1 tablespoon olive oil
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons fresh lemon juice
  • 1 clove garlic
  • 1 teaspoon kosher salt, divided
  • 3 cups water
  • 1 cup white wine
  • 16 medium peeled/deveined shrimp, tails removed
  • 1 seedless cucumber
  • Fresh ground pepper, to taste

Steps

    1. Slice fennel bulb thinly, white part only (about 1 cup); reserve green fronds for garnish. Place white fennel in microwave-safe bowl and cover; microwave on HIGH for 3–4 minutes or until tender. Add peas to fennel and cover; microwave 2 more minutes on HIGH or until peas are tender. Drain any liquid.
    2. Transfer fennel and peas to food processor bowl (or blender). Add oil, cheese, lemon juice, garlic, and ¼ teaspoon salt; process until smooth (scraping down sides, if needed). Chill mixture for 15 minutes.
    3. Combine water, wine, and remaining ¾ teaspoon salt in medium saucepan; bring to a boil. Reduce heat to low and add shrimp; simmer 2–3 minutes and just until shrimp turn pink and opaque. Drain shrimp and place in bowl of ice water for 1 minute or until chilled. Drain and pat dry.
    4. Cut 16 thin slices from cucumber and arrange on serving tray. Spoon pea and fennel puree over cucumber slices; top each with a shrimp, a sprig of fennel fronds, and pepper. Serve.

Amount per 1⁄16 recipe serving: Calories 30, Total Fat 1g, Sat Fat 0g, Trans Fat 0g, Chol 15mg, Sodium 105mg, Total Carb 2g, Fiber 1g, Sugars 1g, Protein 2g, Calc 2%, Vitamin A 6%, Vitamin C 6%, Iron 2%