Shrimp with Pea and Fennel Puree

Vibrant Fennel & Pea Puree with Chilled Shrimp Bites

Prepare to indulge in this refreshingly elegant appetizer, perfect for a light bite or as a sophisticated starter at your next gathering. Our Vibrant Fennel & Pea Puree with Chilled Shrimp Bites combines the delicate sweetness of peas and the unique anise-like flavor of fennel with the succulence of perfectly poached shrimp. This dish not only delights the palate but also captivates with its colorful presentation. The creamy puree is brightened with a hint of lemon, while chilled shrimp add a touch of oceanic sweetness, making every bite a delicious adventure.

Before diving into the recipe, here are a few tips to ensure culinary success. Select a fresh and fragrant fennel bulb for a crisp, aromatic base. The peas, though simple, add a sweet, vegetal note that harmonizes with the fennel. Premium-quality olive oil and freshly grated Parmesan enhance the richness of the puree, while a touch of garlic adds depth. A quick chill post-processing sets these flavors robustly. For a vibrant garnish, keep those fennel fronds.

For cooking, aim for a smooth puree by using a blender or food processor, ensuring flavors meld perfectly. Achieve tender shrimp by simmering in fragrant white wine until just pink, then swiftly chilling in an ice bath to lock in juices and keep them plump. By carefully layering these components, your single-bite creation becomes a display of balanced textures and tastes.

Ingredients

• 1 small fennel bulb - Provides a sweet, slightly licorice flavor.
• ½ cup frozen green peas - Adds sweetness and vibrant color.
• 1 tablespoon olive oil - Enhances richness and texture.
• 2 tablespoons grated Parmesan cheese - Offers a savory umami element.
• 2 teaspoons fresh lemon juice - Brings acidity and freshness.
• 1 clove garlic - Adds aromatic depth.
• 1 teaspoon kosher salt, divided - Balances flavors overall.
• 3 cups water - Essential for poaching shrimp.
• 1 cup white wine - Infuses shrimp with subtle fruity notes.
• 16 medium peeled/deveined shrimp, tails removed - Offers delicate seafood flavor.
• 1 seedless cucumber - Provides a refreshing, crisp base.
• Fresh ground pepper, to taste - Complements with mellow spiciness.

Step-by-Step Instructions

1. Begin by thinly slicing the fennel bulb; save the verdant fronds for garnish. Place the fennel in a microwave-safe bowl, cover, and microwave on HIGH for 3–4 minutes until tender. Add frozen peas on top, re-cover, and cook for another 2 minutes or until peas are tender. Drain any remaining liquid.
2. Transfer the cooked fennel and peas into a food processor. Add olive oil, Parmesan cheese, lemon juice, garlic, and ¼ teaspoon salt. Blend the mixture until it's smooth, scraping the sides as necessary. Chill the resultant puree for an enriching 15 minutes.
3. In a medium saucepan, combine water, white wine, and remaining ¾ teaspoon of salt. Set to boil, then reduce the heat to low, gently adding the shrimp to simmer for 2–3 minutes until they turn pink and opaque. Promptly remove them, chilling in a bowl of ice water for 1 minute to preserve their tenderness. Drain thoroughly, then pat dry.
4. Slice the cucumber into 16 thin rounds and arrange them on your presentation tray. Spoon the chilled pea and fennel puree over each cucumber slice carefully. Crown each puree with chilled shrimp, a sprig of fennel fronds, and freshly ground pepper. Serve and impress.

Tips for Troubleshooting

• Puree too thick? Gradually stir in a splash of water until desired consistency is reached.
• Puree lacks flavor? Increase lemon juice and Parmesan to boost sharpness and saltiness.
• Overcooked shrimp? Ensure quick ice bath cooling to halt cooking process and retain tenderness.
• Uneven puree texture? Ensure all ingredients are cooled and thoroughly blended.

Ideas for Pairing with the Recipe

• Side Dishes: A fresh arugula and citrus salad complements well, cutting through the dish's richness with vibrant acidity.
• Drinks: Pair with a chilled Sauvignon Blanc or Pinot Grigio, whose crisp notes highlight seafood’s freshness.
• Desserts: Consider a lemon sorbet for a light and refreshing closure to your meal.

How to Store Properly

• Refrigeration: Store unused puree and shrimp separately in airtight containers for up to 2 days for optimal freshness.
• Freezing: The puree can be frozen in a sealed bag for up to a month. To serve, thaw in the refrigerator, then gently reheat and whisk before layering onto cucumber slices.
• Ingredients: Fennel fronds can be kept fresh wrapped in damp paper towels inside a plastic bag in the fridge for several days.

FAQs

• Can I use fresh peas instead of frozen? Definitely! Simply blanch them until tender before use.
• Is a substitute for white wine available? Yes, add vegetable broth with a splash of apple cider vinegar for depth.
• How do I avoid a bland puree? Ensure accurate seasoning during both cooking and blending stages.
• Can this be prepared in advance? Absolutely, assemble bites just before serving to maintain textural contrast.