Shrimp with Fennel and Tomatoes -- The Frugal Chef
This shrimp with fennel and tomatoes is very easy to make and super healthy. It is loaded in flavor and can be served as is or with pasta or rice. Exquisite!
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Serves four
2 TBS unsalted butter
1 TBS olive oil
1/2 cup chopped onion
1 medium fennel bulb – chopped
4 garlic cloves – minced
4 large tomatoes – peeled and chopped
1/4 cup dry white wine or chicken stock
1/2 tsp. ground oregano
1 pound (500 grams) peeled, deveined shrimp
1 TBS chopped fresh basil
1 TBS chopped scallion greens
Salt & Pepper
Heat the butter and olive oil in a large skillet. Add the onion and cook for about 3 minutes and add the fennel bulb and the garlic. Cook for about 5 minutes until the vegetables are softened. Stir occasionally.
Add the tomatoes and mix well. Add the wine or chicken stock, the oregano, salt and pepper. Mix well and cook for about 4 more minutes. Add the shrimp.
Flip the shrimp as it changes color so that it cooks evenly on both sides. Do not overcook your shrimp as it will be rubbery. Turn off the heat and garnish with the basil and scallion greens.
Serve as is or with pasta or rice. Enjoy!
CALORIES 213.87; FAT 10.70 grs (sat 4.29; mono 4.09; poly 0.83); PROTEIN 17.72 grs ; FIBER 0.91 grs; CARBS 12.97 grs; CHOLESTEROL 158.13 mg; IRON 1.26 mg; SODIUM 1262.73 mg; CALCIUM 119.73 mg
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Sun Dried Tomato Pasta Recipe
This deliciously creamy sun-dried tomato pasta is full of flavor but it’s so simple to make. This recipe turns basic pantry staples into a crave-worthy meal in just 15 minutes.
Get the recipe:
These 15 Minute Pastas Will Change Your Dinners Forever!
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00:00 - Intro
01:20 - Fennel and Sun Dried Tomato
05:58 - Pistachio Pesto
10:03 - Tomato, Pancetta and Peas
15:42 - Garden Foraged Surprise
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15 Minute Meals is back and ready to change the way you create your weeknight dinners! In this episode join Mike as he demonstrates how to cook four incredibly delicious pasta dishes that will up your confidence using new techniques with tried and true ingredients.
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-Video Credits-
Creator and Host - Mike G
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Two sheet-pan pasta sauces | roasted grape tomatoes, white bean & fennel
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***ROASTED GRAPE TOMATOES RECIPE, SERVES TWO***
1/2 lb (227g) pasta (I like orecchiette for this)
1 pint (about 12 oz, 340g) grape or cherry tomatoes
1 shallot
2-3 garlic cloves
1 fresh chili (very optional)
1 stick rosemary (very optional)
fresh basil for garnish
parmesan or pecorino cheese for grating
salt
pepper
olive oil
Get your pasta boiling in salted water and get your broiler (grill) heating to maximum.
Cut all the tomatoes in half and throw them on a sheet pan. Peel and slice the shallot (I like 1/4 circles) and put them on the sheet pan. Peel and coarsely chop the garlic (if it's super fine it's likely to burn), pick and chop the rosemary, seed and slice the chili if you're using it, and put all that on the sheet pan. Drizzle everything with olive oil, season with salt and pepper.
Put the pan right under the broiler for a few minutes, just until the tomatoes start to brown. Drain the pasta. You then have two options...
Option #1 is combine the pasta with the roasted veg in a pot, tear in the basil, drizzle in some fresh olive oil and stir to combine everything. Put it on a plate and grate on cheese.
Option #2 is to put all the roasted veg in a sieve and use a wooden spoon to grind it through until all you have left in the sieve is skins. I do this directly over the drained pasta so the strain sauce falls on top of it. To make it look a little nicer, you could stir back in a few of the chunks from the sieve. Tear in the basil, drizzle in a little fresh oil, put it on a plate, grate on cheese.
***WHITE BEAN AND FENNEL RECIPE, SERVES FOUR***
1/2 lb (227g) pasta (I used casarecce in the video, but penne would work great)
1 bulb fennel
1 head radicchio
1 15.5 oz (439g) can cannellini beans
caraway seeds
chili flakes
parmesan or pecorino cheese for grating (optional)
1 lemon (only use this if you're skipping the cheese)
salt
pepper
olive oil
Get your pasta boiling in salted water and get your broiler (grill) heating to maximum.
Cut the stalks off the fennel and set them aside. Stand the bulb up and cut it in half, then slice the halves as thin as possible. Put them on a sheet pan. Peel any wilted outer leaves off the radicchio and slice of the root end, being careful to leave as much of the core as possible to hold the leaves together. Cut it into wedges and put them on the pan. Drain and rinse the beans and put them on the pan.
Drizzle all the veg with olive oil and sprinkle over salt, pepper, chili flakes and caraway seeds. Put the pan right under the broiler for a few minutes, just until things are starting to brown — beware the beans might start to explode.
Drain the pasta and throw it onto the sheet pan with all the veg. Pick the green fronds off of the fennel stalks, chop them up and throw them on the pan. Drizzle on some fresh olive oil, and if you don't plan to garnish with cheese, juice on the lemon. Toss to combine. If you didn't use the lemon, grate cheese over the finished plates.
How to Make Vegan Fennel, Shallot & Caper Pasta | At Home With Us
Meet your new favorite pasta dish in Mateo Zielonka’s fennel, shallot, and capers chitarra recipe. This dish is all about fresh flavors with homemade semolina pasta, shallots for a hint of sweetness, fragrant fennel, salty capers, and served with plenty of nutritional yeast (or parmesan!). Summer will be infinitely tastier with this simple-to-make vegan meal. GET THE RECIPE ►►
PREP TIME: 5 minutes
COOK TIME: 20 minutes
SERVES: 4
INGREDIENTS
60 ml/¼ cup olive oil
3 garlic cloves, thinly sliced
2 shallots, finely sliced lengthwise
1 large bulb fennel (about 400 g/14 oz), thinly sliced
1 tablespoon capers, chopped
1 tablespoon thyme leaves
Juice of ½ lemon
Sea salt
400 g/14 oz vegan pasta (I use chitarra)
Freshly ground black pepper
Nutritional yeast, for serving
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Super Healthy Fennel Spaghetti!
Happy Tuesday! We hope your week is going well so far. Ours certainly is, so we decided to reward ourselves with a team fave : spaghetti! Seriously, who doesn’t love spaghetti?
We were wondering how we could pimp our dinner and realised there’s a vegetable we don’t use very often - fennel. So we whipped up this fennel and tomato spaghetti in no time and it was a roaring success.
It’s fresh and full of flavour, and did you see that bit where we squished the tomatoes? “Mashers are for potatoes, not tomatoes” we hear you say - but no, it helps the sauce burst with deliciousness (and it’s a fun time) ????
What do you think of this dish? Are you a fennel fan? Will you mash your tomatoes from now on? ????????Our brand new book HOW TO LIVE VEGAN comes out on October 3rd in the UK! Pre-orders are up on Amazon & signed editions on Waterstones!???????? LIKE & TAG YOUR FRIENDS TO SPREAD THE VEGAN LOVE
All the love, Henry & Ian x
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