Serves people

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Shrimp With Fennel And Herbs


  • 1 lb. large shrimp
  • 3 Tbs. olive oil
  • 1 fennel bulb, finely sliced
  • 2 cloves garlic, chopped
  • 2 shallots, finely chopped
  • 1/2 cup white wine
  • 2 Tbs. Herbsaint or Pernod
  • 1 tsp. thyme
  • 1 tsp. chervil
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 drops Tabasco
  • 1 tsp. lemon juice
  • Chopped fresh parsley


Peel and devein shrimp.

Heat the olive oil in a skillet until it shimmers. Sauté the fennel and shrimp until shrimp turn pink. Add the garlic, shallots, white wine, and Herbsaint or Pernod. Bring to a boil for about a minute.

Lower the heat to a simmer and add the thyme, oregano, salt, pepper, Tabasco, and lemon juice. Cook until most of the liquid has been absorbed or evaporated.