Wow! Yum! This was my first try using fennel, as I have always steered clear because it smells so strongly of licorice when raw. I am afraid no more!
This was a snap to make. The fennel sautes down to a nice, mellow, sweet, crisp-tender yumminess that really goes well with the garlic and shrimp. It doesn't taste like licorice at all once it's cooked.
It was pretty hot, IMO, and I like hot things, so I might ease back on the red pepper a tad next time.
I don't know why this is listed as an appetizer, since it seems much more main-dish to me. Of course, I used a pound of shrimp and divided the whole recipe into two servings...
Oh, and my new discovery at Whole Foods: instead of paying $13.99/lb for shelled, deveined shrimp at the seafood counter, the seafood guy pointed me to the freezer case where they have all varieties of sizes, shell on or off, cooked or raw. When I doubted the taste of frozen shrimp vs. fresh, he told me all of their shrimp arrives frozen at the store, and then they thaw it at the seafood counter! Who knew?
So I paid $4.99 for a pound of large, frozen, deveined, wonderful shrimp. I love those seafood guys at my Whole Foods, they're always so helpful!