{"id":11214,"date":"2025-08-21T09:00:00","date_gmt":"2025-08-21T13:00:00","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=11214"},"modified":"2025-06-16T12:16:27","modified_gmt":"2025-06-16T16:16:27","slug":"shrimp-with-fennel","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/shrimp-with-fennel\/","title":{"rendered":"Shrimp with Fennel"},"content":{"rendered":"\n\n\n\n\n
Peel and devein shrimp. Reserve the shells. In a small saucepan, bring water, \u00bd teaspoon fennel, pepper and shells to boil. Simmer uncovered until liquid is reduced to \u00bd cup. Strain and reserve liquid.<\/p>\n\n\n\n
In a medium skillet, saut\u00e9 shrimp in 3 tablespoons of butter, sprinkling with the remaining \u00bc teaspoon of fennel. Remove shrimp to a serving dish and cover to keep warm.<\/p>\n\n\n\n
Make a sauce by whisking together in skillet reserved shell liquid, lemon juice and remaining butter. Pour over shrimp and serve.<\/p>\n\n\n\n