Roasted Shrimp-and-Fennel Skewers with Mustard Chimichurri

To turn simple shrimp into a party-worthy dish, Boston chef Matt Jennings roasts them along with fennel, then skewers them for dipping in a tangy sauce packed with horseradish, parsley and chives.

  • Total Time:
  • Servings: Makes 24 small skewers

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Ingredients

  • 2 cups lightly packed parsley
  • 1 cup snipped chives
  • 2 1/2 tablespoons sherry vinegar
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon finely grated peeled fresh horseradish
  • 2 garlic cloves, finely chopped
  • 1 teaspoon crushed red pepper
  • 1 teaspoon honey
  • 1/4 cup plus 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 1/2 tablespoons whole-grain mustard
  • Kosher salt
  • Black pepper
  • 2 medium fennel bulbs—halved lengthwise, cored and cut into thin wedges
  • 24 large shrimp, shelled and deveined

How to make this recipe

  1. Preheat the oven to 375°. In a food processor, combine the parsley with the chives, vinegar, lemon juice, horseradish, garlic, crushed red pepper, honey, 1/4 cup plus 2 tablespoons of olive oil and 1/4 cup of water and pulse until the herbs are finely chopped. Scrape the chimichurri into a bowl, stir in the mustard and season with salt and black pepper.

  2. Arrange the fennel pieces on one half of a large rimmed baking sheet, keeping the wedges intact. Brush with olive oil and season with salt and pepper. Roast for 25 to 30 minutes, until tender. 


  3. In a medium bowl, toss the shrimp with the remaining 1 tablespoon of olive oil and season with salt and black pepper. Spread the shrimp on the other half of the baking sheet and roast for 5 minutes, until just cooked through.

  4. Thread the shrimp onto twenty-four 6-inch skewers and arrange on a platter with the fennel wedges. Serve with the mustard chimichurri.

Make Ahead

The chimichurri can be made early in the day and refrigerated. Bring to room temperature before serving.

Contributed By Photo © John Kernick Published December 2015





1050838 recipes/roasted-shrimp-and-fennel-skewers-mustard-chimichurri 2015-11-12T21:01:35+00:00 Matt Jennings appetizers-starters||fast|healthy|make-ahead|holiday-occasions|winter december-2015 recipes,roasted-shrimp-and-fennel-skewers-mustard-chimichurri 1050838
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