Shrimp with Fennel

Recipe

• 1 pound shrimp
• 1 cup water
• ¾ teaspoon ground fennel seed, divided
• freshly ground black pepper
• 4 tablespoons unsalted butter, divided
• 1 tablespoon fresh lemon juice

Peel and devein shrimp. Reserve the shells. In a small saucepan, bring water, ½ teaspoon fennel, pepper and shells to boil. Simmer uncovered until liquid is reduced to ½ cup. Strain and reserve liquid.

In a medium skillet, sauté shrimp in 3 tablespoons of butter, sprinkling with the remaining ¼ teaspoon of fennel. Remove shrimp to a serving dish and cover to keep warm.

Make a sauce by whisking together in skillet reserved shell liquid, lemon juice and remaining butter. Pour over shrimp and serve.

Contributed by Joyce Taylor  From: No-Salt Seafood: All the Flavor Without the Salt