Merf. Today I am feeling unaccountably barfy and, since the snow day that was foretold did not, helas, materialize, I stayed home and slept most of the day. I did, however, manage to sklathe myself out of bed just long enough to accomplish one thing; I took a few snaps of this shrimp stew while the sun tried to shine. Why? Because this simple dish is so ridiculously good I couldn’t wait any longer to share it.
Seriously, this is shockingly tasty, particularly for something that involves little more than a quick chop and simmer. I was quite blown away by its robust and warming deliciousity. Mr. T, too, was unusually effusive in his praise.
The depth of flavor is remarkable; everything–from the pungent onion and anise-y fennel to the acid tomato and briny shrimp–seems to stack together into a greater whole rather than cancelling each other out. In thinking about it now, it may be the backbone of subtle sweetness that those primary ingredients all share that brings it all together.
Oh, and if you’re worried about the fennel and it’s licorice-y taste, two things: one, you’re wrong, it is delicious; and two, it’s very mild and background-y by the time the dish is complete. Try it anyway. It’s a perfect gateway for the delights of fennel.
I would be happy to serve this for company with some good bread and a salad of soft lettuces. It’s perfectly cockle-warming, a good thing now that it seems winter has finally decided to arrive.
And now, back to bed with me.
And I’m back. Yay! Sorry for the radio silence, campers. The demands of not feeling so hot and the excitement of celebrating the holidays Johnson-style with Mr. T, the Wonder Twins, and other assorted relatives of delight have kept me away. But no longer! It’s a new year, a new decade, and time for a salad, yes? Yes, indeed. It’s also peak time for most citrus, and in the spirit of freshness, I present my very favorite fennel and grapefruit salad with a super-awesome grapefruit vinaigrette.