Ingredients
- 2 large fennel bulbs, sliced 1/8 inch thick, preferably with a mandolin
- Zest and juice of 2 limes
- 1/4 cup minced fresh cilantro leaves and soft stems, plus 3/4 cup loosely packed cilantro leaves and soft stems (about 1 bunch total)
- Kosher salt and freshly ground black pepper
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- Extra-virgin olive oil
- 15 large shrimp, shelled, deveined, tails intact
- 8 large cloves garlic, peeled and roughly chopped (about 3 tablespoons)
Preparation
Step 1
1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2. Roughly chop the fennel fronds so you have ¼ cup of them. Toss these with the sliced fennel, lime zest, lime juice, ¼ cup minced cilantro, ¾ teaspoon salt and ½ teaspoon pepper. Taste, adjusting salt, pepper an lime juice to your liking, then cover and chill until the shrimp are ready.
3. In a large stainless-steel bowl, stir together the turmeric, coriander, 3 tablespoons oil and 1 teaspoon salt. Toss the shrimp well in this marinade. Set aside.
4. Drop the garlic and remaining ¾ cup cilantro into a mini food processor. Pulse a few times until finely minced, but you can still see flecks of garlic (you can also do this by hand). Spoon into a bowl, season with salt and pepper, and stir 2 tablespoons oil.
5. Using a sharp paring knife, cut a deep slit into the back of each shrimp (where the vein was pulled out). Stuff each shrimp with at least ¼ teaspoon of the garlic mixture. Place on the prepared baking sheet and repeat with the rest of the shrimp.
6. Roast for 15 to 18 minutes, depending on the size of the shrimp (rotate the sheet halfway through to ensure even roasting). Serve the shrimp immediately, with the chilled fennel alongside.
Makes 4 servings.