Serve as an appetizer, before the meal. Be prepared ... there will not be a scrap left on anyone's appetizer dish. You could make it in a larger amount as a salad, served on butter lettuce. However you serve it ... it will disappear!
1 C. each of diced carrot, onion and celery
1/2 C. fresh fennel or 1 t. fennel seeds
2 T. butter & 2 T. Olive oil
1# peeled, deveined shrimp (26-30 per pound)
1 T. minced shallots
1 C. fresh cream
1 T. lime juice
1/4 t. salt and a dash of white pepper
fennel fronds for garnish
Quickly blanch veggies in boiling salted water; drain & chill in ice water. Heat butter & olive oil in a skillet over high heat; add shrimp & shallots; saute quickly, stirring constantly. Remove shrimp, keep warm. To skillet add cream, lime juice & seasonings; boil to reduce about 1/3. Add shrimp and half the drained vegetables. Heat but do not boil. Spoon into individual dishes. Garnish with remaining veggies and fresh fennel fronds.