If you are looking for a light and easy seafood meal, this is it. The licorice flavor of tarragon is only enhanced by the mild fennel and neither overpower the shrimp. It is creamy and delicious. Perfect for an easy yet elegant week night dinner.
Shrimp with Tarragon and Fennel
1 Tbsp. butter
1 fresh fennel bulb, sliced
1 clove garlic, minced
2 Tbsp. chopped fresh Tarragon
1/4 C. dry white wine
1 lb. raw shrimp, peeled and deveined
1/2 C. mascarpone cheese
1 Tbsp. lemon juice
1 tsp. lemon zest
In a skillet over medium heat, melt the butter. Add the fennel and cook for about 5 minutes. You don’t want it cooked through just yet. It should still be a bit firm. Add the garlic and cook for 2 minutes more. Pour in the white wine and tarragon. Allow to simmer together for a minute until fragrant. Then you toss in the shrimp. Cook until the shrimp are pink and opaque. Turn off the heat. Fold in the mascarpone cheese. Add the lemon juice and zest. Mix together until all ingredients are well incorporated. Voila!
I served this over brown rice. It would be just as good over pasta or wild rice. You can also sprinkle parmesan over the top to your liking.
