fennel butter shrimp

So, I’ve waxed poetic before about George’s California Modern, and the fact that it’s my most favorite restaurant of all time.

And one of our most favorite dishes was the seasonal spot prawn. If you know, you know.

So much so, that the second spot prawn season started you would find us at George’s. Eating spot prawns.

Spot prawn season is sadly almost over, which means I’ve got to make my own verson. Using shrimp.

It’s definitely not quite the same, but it does hit all the right notes. At least enough to satisfy the craving.

Ingredients:

8 Tbsp butter

2 Tbsp minced fennel bulb

2 cloves of garlic, thinly sliced

1 lb peeled, deveined, and raw shrimp (16 - 20)

1 tsp salt

1 Tbsp fennel fronds, minced

Directions:

Heat butter on medium heat, in a large sauté pan, until melted.

Add fennel bulb, and sauté until just softened.

Add garlic and give a quick turn around the pan.

Add shrimp and salt.

Sauté until shrimp turns opaque and pink. About 5 minutes.

Toss with fennel fronds before serving.