Weeknight Cooking

Cook This: Dinner Tonight

April 14, 2011

Inspiration for tonight's dinner, made in under an hour (grocery list and instruction manual included).

We've neatly condensed both recipes below, but to read the fully fleshed-out versions (and save and print them) just click on the recipe links or photos. Dinner is served!

The Menu:

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Shrimp a la Bittman by amanda

Roasted Shrimp


Couscous with Roasted Fennel and Toasted Almonds by Jennifer Ann


The Grocery List (for 4):

  • 2 pounds medium or large shrimp (shelled and cleaned)
    2 small lemons
    1 lime
  • 1 orange
  • 1 fennel bulb
  • 1 large shallot (or 2 small)
  • a bottle of wine -- we'd like something white, cold and crisp, like Italian Vermentino di Sardegna or Spanish Albarino


(you probably already have olive oil, salt, couscous, raisins, almonds, sherry or some other vinegar, and chicken stock, right?)


The Plan:

1. Turn the oven to 350. Juice your orange into a bowl filled with 1/3 cup raisins so they can soak up the juice.

2. Slice your fennel bulb into slim wedges, toss them in one tablespoon of oil and spread them on a sheet pan to roast for about 12-15 minutes.

3. While they're roasting (and then cooling), mince your shallots, toast 1/4 cup of almonds, chop your fennel fronds, get 1 1/4 cups of chicken stock heating on the stove.

4. Once the fennel is crisp/tender, transfer them to a bowl (so you can reuse the pan for the shrimp!). Crank the oven up to 450. Chicken stock at a boil yet? Stir in 1 cup of couscous, turn off the flame, cover and let it steam.

5. Zest your lemon and lime, toss the shrimp in 1/4 cup olive oil, the zests, a squeeze of lemon juice & salt and roast for 8-10 minutes (go ahead and use that sheet pan you used for the fennel, which are now chilling out in a bowl somewhere). Finish your shallot dressing (2 tablespoons olive oil + 1 tablespoon sherry vinegar), toss with the couscous and sprinkle the accoutrements (roasted fennel, fragrant fennel fronds, raisins, almonds) on top.

6. Uncork your bottle. Pour yourself (and your of-age dining companions) a glass.

7. Voila! Eat.


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nogaga April 16, 2011
I made it as a lazy Saturday lunch and it was great! Thank you! (I uploaded a photo of the results...:)
DebJ April 15, 2011
Made this for dinner last night (thank you Food 52 and Facebook) - delicious. A definite keeper. Can't wait to share it with friends.
Jennifer A. April 14, 2011
What a wonderful idea! (and such a nice surprise to see my recipe here - it really perked me up after a very long day)
santa April 14, 2011
I am a celiac. Love the recipe. What would you use in place of couscous?
Kristen M. April 14, 2011
How about white quinoa?
gingerroot April 14, 2011
What a lovely pair! Thank you.
Midge April 14, 2011
This is brilliant! Jennifer Ann's cous cous is already one of my all-time fave F52 recipes.
mrslarkin April 14, 2011
what a great idea!!! Thanks guys!
Cara E. April 14, 2011
I love this shrimp and made it recently. It's fantastic!
sunnyluz April 14, 2011
Fennel is not loved in my house. What would you use instead?
Kristen M. April 14, 2011
The salad would actually still work well on its own, since the fennel is really just a topping. Instead, you could roast another vegetable to have on the side, like broccoli or asparagus.
hardlikearmour April 14, 2011
Great idea & love the condensed recipes and plan section!