Stir-Fried Shrimp, Sugar Snaps & Fennel

Stir-Fried Shrimp, Sugar Snaps & Fennel
Photo by Scott Phillips


  • 1 cup thinly sliced fennel (about 1/8 inch thick)
  • 1 tsp. grated fresh ginger
  • 2 Tbs. very thinly sliced fresh mint
  • ¼ cup extra-virgin olive oil
  • 2-½ Tbs. fennel seeds, finely ground
  • 1 tsp. kosher salt; more to taste
  • ½ lb. sugar snap peas, trimmed
  • + 3 more ingredients
    • 1 tsp. grated garlic
    • 1 lime, sliced into wedges
    • 2 lb. jumbo shrimp (16 to 20 per pound), shelled and deveined

Moisten the ground fennel with a few drops of water, just enough so that it adheres to itself slightly when squeezed. In a plastic container with a tight-fitting lid, stir together the moistened ground fennel and olive oil. Seal and refrigerate overnight or up to a week. Before using, warm the oi...

View full recipe at Fine Cooking


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