Don’t let the make-ahead fennel oil fool you — this is a quick recipe that is perfect for a weeknight dinner; it just requires a little more forethought than some. Use a rasp-style grater (such as a Microplane) for the ginger and garlic if you have one. Because the garlic and ginger are grated so finely, they’re added to the stir-fry later than usual, and cook them just long enough to get rid of the raw flavor.
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This recipe is an elegant and lovely way to prepare shrimp. It's very clean in its preparation and deceptively simple for the flavors that are acheived. Don't skip out on the fennel-flavor infused olive oil; it makes the dish. I don't claim to have a better pallet than Gary Danko, but I did find the flavors were enhanced by adding a touch of champagne vinegar at the end. It was delicious. I could see this as a perfect appetizer to a dinner party, or a light dinner for a spring evening. Just note, if you use it as a light dinner, add more peas. Even with the addition, the recipe serves only 4 people.
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