Ingredients
Scale
- 1 Tablespoon grass-fed butter
- 2 – 4 cloves garlic, peeled & chopped fine
- Juice of 1/2 a lemon (about 1 – 2 Tablespoons)
- A splash of white wine or sherry (optional)
- 8 oz. large frozen, uncooked shrimp
- 2 Tablespoons creamy cucumber fennel dressing (recipe here)
- Salt & pepper, if needed, to taste
- Fresh fennel fronds (the frilly green tops) — or dill, snipped (optional)
Instructions
- In a medium frying pan over medium heat, melt the butter, then add the chopped garlic and cook just briefly until the garlic is fragrant. Add the lemon juice, wine and shrimp and cook for 3 – 5 minutes, until the shrimp start to curl and turn pink on the bottom.
- Using a pair of tongs, flip each shrimp over as soon as it’s pink on the bottom and let cook a couple minutes longer, just until pink on the other side. Remove the shrimps one by one from the pan as soon as they are done, leaving the buttery garlicky juices in the pan.
- Cook and stir the juices until they have reduced and thickened to a nice sauce-like consistency. Add in the cucumber fennel dressing and stir to mix, making a thick creamy garlic fennel sauce.
- Pour the shrimp back into the pan and toss to coat with the sauce. Taste the sauce and add salt or pepper as needed. (Mine didn’t need any.) Serve hot over angel hair pasta, spaghetti squash, salad greens, mashed potatoes or brown rice. Drizzle any extra sauce on top and enjoy!
Notes
© Copyright 2020, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Keywords: Shrimp, Fennel, Creamy, Garlic, Butter, Lemon, Gluten free, Heart healthy