FennelI have been having a bit of an obsession lately with fennel.  Call me crazy, but if you make this recipe, you’ll think you’re eating in a 5 Star Restaurant.  The ingredients are simple but the end result is simply amazing.


I Large Leek, Chopped

1 Large Fennel Bulb, Chopped

Handful of Sun Dried Tomatoes, Julienned (dry, not packed in oil)

1 Pound Shrimp

Lemon Artichoke Pesto (from Costco)

Handful of Fresh Basil, Chopped

White Wine

Olive Oil

Sea Salt & Pepper to taste

Red Chili Flakes (optional)

Leek and Fennel 2Sauté the leek and fennel in olive oil until the leek turns brown.  Add a small amount of white wine until it gets absorbed in the leek and fennel mixture.  Continue doing this until the fennel is cooked through yet still firm.  Add salt, pepper and chili flakes if desired.

In another skillet, quickly sauté the shrimp in olive oil until pink.  Add 2 tablespoons of Kirkland’s Lemon Artichoke Pesto and stir to cover shrimp lightly.  If you don’t have access to Costco’s, simply cook the shrimp with shallots and fresh lemon juice.

Plate the dish with the leek and fennel mix on the bottom and the shrimp on top.  Leek and Fennel ShrimpSprinkle with freshly chopped basil.

You have to trust me and give this recipe a try.  It is delicious with fish as well.  Please let us know how you liked it and whether or not you changed the recipe in any way.


Stay Happy & Healthy,