The Recipes

Blackened Shrimp with Fennel Puree

Welcome to 2015!  I hope you celebrated last night and recovered with some coffee and a hearty breakfast.  Let's make something easy and light tonight - you agree?  This will start your New Year diet off right if you're so inclined, and you'll wake up tomorrow feeling good, ready to tackle the year's challenges.

Blackened Shrimp with Fennel Puree

Serves: 1     Time: 25 minutes     Difficulty: Ring in the easy breezy new year!


- 5-6 peeled and deveined shrimp

- 1/2 fennel bulb

- 1 T. chopped fennel fronds

- 1/4 c. stock

- 2 T. Blackening seasoning

- 1 garlic clove, roughly chopped

- 1 lemon wedge for serving

- salt, pepper, oil


Remove the core of the fennel by cutting a triangle out of the bottom.  Roughly chop the fennel.

Heat 1 T. of oil in a small pot.  Add the fennel and season with salt and pepper.  Let the fennel soften for 3-4 minutes, then stir in the garlic.  


After a minute, add the stock and season again with salt and pepper.  Let the fennel simmer for 15 minutes.

Transfer the mixture to a blender or food processor and puree.

In a small pan, heat another T. of oil.  Coat the shrimp in the Blackening seasoning.  Add them to the pan and cook for 1-2 minutes on the first side and a minute on the second.


While the shrimp cook, spoon the puree onto the center of a plate.  Place the shrimp on top.

Finish by squeezing the lemon over the shrimp and garnishing with the fennel fronds.