I don’t usually associate braising with summer but, in this case, braised cherry tomatoes and fennel creates the perfect poaching liquid for delicious garlicky lemon shrimp. It’s a one-pot wonder that will transport you to the beach, even if you’re just sitting on a balcony in the city —making it a quintessentially summer dish.
Garlicky Lemon Shrimp w/ Braised Tomato + Fennel Sauce
2-4
servings30
minutesIngredients
1 large fennel bulb, sliced
5 garlic cloves, sliced
1 tbsp whole fennel seeds
1 tsp red chili pepper flakes
250-300g cherry tomatoes (roughly 1 pint)
1 lemon
400g large raw shrimp, deveined, shells on
3 tbsp olive oil
1 tsp salt
Cracked black pepper
Baguette for dipping
Directions
Heat a large, thick-bottom pan with a matching lid (think: dutch oven) on medium. Add 3 tbsp olive oil and let it get hot. You want it to be generously coating the bottom of the pan, glossy but not smoking. Add fennel and garlic and season with ½ tsp salt and black pepper. Cook, occasionally stirring, until lightly browned and tender, about 8-10 minutes.
Add fennel seeds and red pepper flakes and cook until toasted, about 1 minute. You’ll want to keep the spices moving in the pan by constantly stirring so they don’t burn. You will be able to smell a nuttiness on the spices when it’s ready.
Once toasted, add cherry tomatoes and remaining ½ tsp salt. Cook until the tomatoes are bursted and a jammy sauce forms in the pan. You can use the back of your spoon to help the tomatoes along. This will take about 10-12 minutes.
Once the tomatoes are jammy and a sauce is beginning to form, add the zest and juice of 1 lemon and let simmer for 1-2 minutes until slightly thickened. Taste and adjust seasoning.
Add shrimp, stirring to coat evenly in the tomato-fennel sauce, and cover. Turn the burner off and let the shrimp cook on the residual heat for 4-5 minutes, or until the shrimp are pink and cooked through.
Serve with a fresh baguette, or some rice, for maximum sauce absorbing!