Shrimp with Fennel Cream

If it weren't for Pinterest, I'd never have found Susy's blog. So while it's easy to lose track of time trolling through Pinterest (which I did while watching football playoffs Sunday), there is one major plus: discovering lovely blogs. And this one definitely qualifies....super recipes, beautifully photographed, but you do need to translate it from the Italian. 

While I've never been a great fan of raw fennel in a salad, I do love it roasted and it's on my menu frequently. Susy steams it with potato to make this fennel cream and I had some fresh shrimp, so topped the cream with those rather than the fish she used. It's a simple dish, with lots of flavor and I hope you'll try it. Visit Susy as well, you'll come away with some super recipes and some food styling ideas.

Shrimp with Fennel Cream
Adapted from  ricotta....che passione

Ingredients:
600g fennel already cleaned   (21 ounces)
500g potatoes (17 ounces)
shrimp, scallops or your favorite fish 
a clove of garlic 
grated rind of one lemon 
chopped chives and parsley 
2-3 tablespoons half and half or milk 
salt 
pepper 

olive oil 
balsamic vinegar (optional)

Method:
Peel the potatoes, cut into cubes and steam together with the sliced fennel, until both are tender. Puree the vegetables and place them in a saucepan. Add the milk, a tablespoon of olive oil, salt to taste and cook for a few minutes.
Place the shrimp in a hot pan with a little olive oil and butter and add the garlic and cook over high heat. When done, add salt, the chopped herbs and lemon rind. If you want to, you can also add some balsamic vinegar to your shrimp/fish. 

Divide the cream into bowls, place the shrimp on top and finish with a sprinkling of pepper and a drizzle of olive oil.