Skillet Shrimp with Fennel, Tomato Oil, and Kale Pesto


  • 3 cups extra-virgin olive oil
  • 12 ounces cherry tomatoes
  • 1/2 large head fennel, cored and thinly sliced
  • 1 1/2 pounds large shrimp (16 to 20), tails on, peeled
  • Kosher salt
  • Freshly ground black pepper
  • 3 sprigs thyme
  • 1⁄2 cup kalamata olives
  • 3 tablespoons plus 2 teaspoons sherry vinegar
  • 3 large garlic cloves, thinly sliced, plus 1 small clove, minced
  • 1 bunch kale, ribs removed, leaves torn into bite-size pieces
  • 1/2 cup crumbled sheep’s-milk feta, like Bulgarian or French


  1. In a large high-sided skillet, combine the oil, tomatoes, and fennel. Place over medium-high heat, and cook until the mixture starts to bubble all over. Reduce the heat to medium-low, and simmer for 3 minutes.
  2. Season the shrimp with salt and pepper, and add to the skillet with the thyme, olives, 3 tablespoons vinegar, and thinly sliced garlic. Gently simmer over medium-low until shrimp are just cooked through, turning a few times to keep the shrimp submerged, about 3 minutes more. Remove from the heat.
  3. With a ladle, carefully remove 1/2 cup hot oil; transfer to a mini food processor. Add the kale, minced garlic, and remaining 2 teaspoons sherry vinegar. Pulse until finely chopped. Season to taste with salt and pepper.
  4. Using a slotted spoon, remove the vegetables and shrimp from the oil, and divide among 4 plates. Drizzle with kale pesto. Sprinkle with feta, and serve.
Prev post: Almond Oat Energy BitesNext post: Baked Flounder with Paprika, Lemon, & Sherry

Related posts

Leave a Reply

Your email address will not be published. Required fields are marked *