Recipe courtesy of Anne Burrell

Shrimp, Fennel and Potato Towers with Cream Sauce

  • Level: Advanced
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
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Ingredients

9 red potatoes, sliced into 1/2-inch-thick rounds

Olive oil

2 bulbs fennel, thinly sliced, plus fronds for garnish

Kosher salt 

2 grapefruit (1 cut into supremes, 1 juiced) 

1 shallot

12 large shrimp, peeled and deveined, tails intact 

9 leaves Belgian endive, halved crosswise

1/2 bunch chives, chopped

7 tablespoons butter, cubed 

1/2 cup pastis, such as Pernod 

1/2 cup heavy cream 

Directions

  1. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the potatoes and fry until crispy outside but soft in the middle. Set aside.
  2. In another skillet, heat 1 tablespoon olive oil over medium-high heat. Add the fennel, some salt and the grapefruit juice and saute for a few minutes. Transfer to a bowl and set aside.
  3. In the same skillet the fennel was cooked in, heat another tablespoon olive oil. Add the shallots and saute for a few minutes. Add the shrimp and cook, turning, until light pink, 2 to 3 more minutes. Off the heat, add the pastis. Return the skillet to the burner and carefully tip to flambé. Once the flame burns out, add the cream and cook briefly, stirring. Add the butter and cook until the sauce thickens slightly, another 1 to 2 minutes. Take off the heat.
  4. To serve, place a potato round on a plate. Top with some fennel, followed by a shrimp, a drizzle of sauce, a piece of endive, and half of a grapefruit supreme. Sprinkle with some chives and finish with a small fennel frond.

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