Publix Aprons

Shrimp with Pea and Fennel Puree

Shrimp with Pea and Fennel Puree
Total Time:
25 minutes


1 small fennel bulb
1/2 cup frozen green peas
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
2 teaspoons fresh lemon juice
1 clove garlic
1 teaspoon kosher salt, divided
3 cups water
1 cup white wine
16 medium peeled/deveined shrimp, tails removed
1 seedless cucumber
Fresh ground pepper, to taste


  1. Slice fennel bulb thinly, white part only (about 1 cup); reserve green fronds for garnish. Place white fennel in microwave-safe bowl and cover; microwave on HIGH for 3–4 minutes or until tender. Add peas to fennel and cover; microwave 2 more minutes on HIGH or until peas are tender. Drain any liquid.
  2. Transfer fennel and peas to food processor bowl (or blender). Add oil, cheese, lemon juice, garlic, and 1/4 teaspoon salt; process until smooth (scraping down sides, if needed). Chill mixture for 15 minutes.
  3. Combine water, wine, and remaining 3/4 teaspoon salt in medium saucepan; bring to a boil. Reduce heat to low and add shrimp; simmer 2–3 minutes and just until shrimp turn pink and opaque. Drain shrimp and place in bowl of ice water for 1 minute or until chilled. Drain and pat dry.
  4. Cut 16 thin slices from cucumber and arrange on serving tray. Spoon pea and fennel puree over cucumber slices; top each with a shrimp, a sprig of fennel fronds, and pepper. Serve.

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Nutritional Information

CALORIES (per 1/16 recipe) 30kcal; FAT 1.00g; SAT FAT 0.00g; TRANS FAT 0.00g; CHOL 15mg; SODIUM 105mg; CARB 2g; FIBER 1.00g; SUGARS 1g; PROTEIN 2g; CALC 2%; VIT A 6%; VIT C 6%; IRON 2%

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