1 pound (16- to 20-count) shrimp, peeled with tails on
1 tsp salt
1/2 tsp black pepper
6 oz pasta, cooked according to package
Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color.
Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until pink and just cooked through.
Off the heat, sprinkle with the parsley, 1 tablespoon of chopped fennel fronds, the Pernod (if using), the fleur de sel, and black pepper. Toss with pasta and serve.
These shortcakes whip together quickly, and are not too sweet! Perfect with fresh berries and a little creme fraiche.
1 1/2 c flour
1/3 – 1/2 c sugar
1/2 c cocoa powder
1 tbsp baking powder
1/4 c cold, unsalted butter cubed
2/3 c half and half
1/2 tsp vanilla
Preheat oven to 400.
Pulse dry ingredients in a food processor to combine. Add butter and pulse to form course crumbs. With motor running slowly add half and half and vanilla. Process until a dough begins to form; it will be very sticky.
On a lightly floured surface, knead several times. Press out to about 1 inch thick and cut 6 3 inch round cakes.
Place a silicon mat or parchment paper on a baking sheet, place cakes on the sheet. Bake for 12 – 15 minutes, until dry to the touch and slightly cracked.
Serve warm with fruit, creme fraiche, whipped cream or ice cream.
This salad is so perfect for warm summer nights when you don’t want to cook.
1 bunch fresh chives, thinly sliced
2 medium lemons, zested and juiced
1/4 c mayonnaise
2 tbsp sour cream
2 tsp salt
1/4 tsp pepper
1/2 tsp celery salt
Pinch cayenne pepper
1 pound cooked langoustine tails
1 large ripe avocado
1 large head butter lettuce
1/2 pint cherry tomatoes, halved
Halve the lemons crosswise and squeeze the juice of 1 lemon into the bowl (about 3 tablespoons). Cut the remaining lemon into wedges. Add 1/4 c mayonnaise, 2 tbsp sour cream, 2 tsp kosher salt, 1/4 tsp pepper, 1/2 tsp celery salt, and a pinch of cayenne pepper and stir to combine.
Add langoustines to the bowl and stir well to combine.
Halve and pit 1 large ripe avocado. Score the flesh with a knife in a cross hatch pattern into large cubes. Scoop out the cubes with a spoon into the bowl of lobster salad. Carefully fold together, trying not to mash the avocado too much.
Tear the leaves from 1 large head butter lettuce and divide between 4 plates. Add tomatoes. Top with the lobster salad and garnish with the chives. Serve with the lemon wedges.