20 large (under 15 count) shrimp
2 tablespoons plus 2 teaspoons olive oil, divided use
1 tablespoon lime juice
1 teaspoon ground fennel, divided use
1 tablespoon finely chopped onion
2 tablespoons brandy
1/2 cup dry white wine
1/3 cup heavy cream
2 cups cooked rice


1. Peel and devein shrimp; reserve shells.
2. Combine 2 tablespoons olive oil and lime juice in a glass bowl; crush and add 1/2 teaspoon ground fennel. Add shrimp and marinate 45 minutes, stirring occasionally.
3. In large saucepan, combine reserved shrimp shells, 2 teaspoons olive oil and remaining teaspoon ground fennel; saute 3 minutes. Add onion and saute one minute. Add the brandy and flame with a match. Add the wine and cook over high heat until reduced to about 2 tablespoons of liquid. Add cream and bring to a boil; cook 2 minutes or until slightly thickened. Strain into a clean pan, pressing to extract as much liquid as possible. Keep warm.
4. Place shrimp on 4 skewers, going through both top and tail of shrimp. Grill on hot grill 4-5 inches above hot coals about 2 minutes per side or until just opaque throughout.
5. Place shrimp on plates and spoon warm sauce on top. Serve with rice.

You may substitute 1 to 1 1/4 pound medium shrimp, 31 to 35 count. Grill about one minute per side. Serve with cooked white rice.

Grilled Shrimp with Fennel Sauce
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