Citrus Fennel Shrimp with Tarragon
Submitted by luckymom
Citrus fennel shrimp marinated overnight in lemon, lime, crushed fennel seeds, garlic, and olive oil, finished with fresh tarragon. A chilled make-ahead seafood dish.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
25 minPoached shrimp soaked in a citrus-fennel-garlic marinade for at least six hours transforms into something cold, bright, and deeply flavored that’s ideal for summer entertaining or a light make-ahead main.
The shrimp get poached first in a court-bouillon of water, white wine, lemon and lime slices, bay leaf, and onion. Three minutes in that aromatic liquid infuses the shrimp with flavor from the inside, so the marinade later isn’t doing all the heavy lifting.
The marinade itself is a vinaigrette built from fresh lemon and lime juices, crushed fennel seeds, red pepper flakes, and olive oil whisked in a stream. Crushed garlic and the reserved citrus slices go in with the cooled shrimp, and everything marinates in the fridge for at least six hours. Overnight is even better. The fennel seeds bloom in the citrus acid and release their anise-like flavor slowly.
Fresh chopped tarragon gets stirred in right before serving. Adding it at the end keeps its delicate, slightly licorice-like flavor bright and green rather than dull and muddy from hours in acid.
Pro Tips
- Don’t overcook the shrimp in the poaching liquid. Three minutes for medium shrimp is plenty. They’ll firm up further in the cold marinade.
- Crush the fennel seeds with the flat side of a knife or a mortar and pestle. Whole seeds won’t release enough flavor during marinating.
- Leave the tails on the shrimp for presentation and easy handling if serving as an appetizer.
- The citrus slices in the marinade are edible and make a beautiful garnish on the serving platter.
Variations
- Grilled version: Skip the poaching and grill the shrimp, then toss in the marinade for a smoky-citrus combo.
- Seafood medley: Add poached bay scallops or squid rings to the marinade alongside the shrimp.
Ingredients
Directions
In a large pot, bring water and wine to a boil with ½ of the lemon and lime slices, salt, bay leaf and onion and boil 5 minutes.
Add shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes.
Drain shrimp and cool.
In a bowl whisk together lemon juice, lime juice, fennel seeds, red pepper flakes, and salt and pepper to taste and add oil in a stream, whisking.
Stir in shrimp, garlic, reserved lemon and lime slices and marinate, covered and chilled, stirring occasionally, at least 6 hours or overnight.
Stir in chopped tarragon. Serve shrimp garnished with tarragon sprigs.
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