I DECIDED TO AUGMENT A RECIPE I MAKE QUITE OFTEN WITH SAUTÉED SHRIMP AND LOTS OF GARLIC BY ADDING THINLY SLICED FENNEL AND ORANGE ZEST TO GIVE IT A SICILIAN TWIST.
ALTHOUGH YOU CAN BUY FRESH SHRIMP ALREADY PEELED, I THINK THE SHELLS PRESERVE THE FLAVOR AND THEY CAN BE TURNED INTO A QUICK STOCK FOR A RISOTTO OR FISH STOCK. PEELING THE SHRIMP IS THE MOST LABOR-INTENSIVE PART OF THIS RECIPE, WHICH, OTHERWISE, COULDN’T BE SIMPLER, SINCE AFTER COOKING THE SHRIMP FOR A MINUTE OR SO, THE GARLIC, FENNEL AND ORANGE ZEST ARE ADDED ALTOGETHER, SO NOTHING IS OVERCOOKED. THE MELD OF FLAVORS IS SUBTLE BUT INTRIGUING. SERVE IT OVER ORZO, RICE OR EVEN SPAGHETTI.
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