By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 2
179 cal · 18 min
Fennel Shrimp
Recipe GLPR7804df90848a67
A Mediterranean-inspired main course featuring succulent shrimp sautéed with aromatic fennel, caramelized onions, and garlic, finished with a silky sour cream sauce infused with a hint of Pernod liqueur and fresh parsley. Ready in under 20 minutes.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
15 large shrimp, peeled and deveined
1 tablespoon butter
1/2 cup chopped onion
1/4 cup chopped fennel bulb
1 clove garlic, minced
1/4 cup Pernod or anise liqueur
1/4 cup sour cream
1 tablespoon fresh parsley, chopped
1/2 teaspoon salt
Directions
Melt butter in a large skillet over medium-high heat.
Add chopped onion and fennel to the skillet. Sauté for 2–3 minutes until softened and fragrant.
Stir in minced garlic and cook for 30 seconds until aromatic.
Add the shrimp to the skillet and cook for 2–3 minutes, stirring occasionally, until they begin to turn pink.
Carefully pour in the Pernod (or anise liqueur) and let it simmer for 1 minute to reduce slightly and allow the alcohol to cook off.
Remove from heat and stir in the sour cream and salt until well combined and smooth.
Return the skillet to medium heat briefly and warm through, stirring gently, until the shrimp are fully opaque and cooked through (ensure an internal temperature of 145°F for the shrimp).
Divide between serving plates, garnish with fresh chopped parsley, and serve immediately.
Comments
This is a solid weeknight dish that checks the local-relevance box: North Carolina coast supplies good shrimp, and all ingredients except Pernod are standard at Harris Teeter, Food Lion, Kroger, or Walmart. Pernod means a liquor store trip, a minor inconvenience but worth it for the anise flavor that defines the dish. At roughly $14–16 total for two servings (shrimp and butter drive the cost), it lands at $7–8 per person, reasonable for a protein-centered entrée. The stated 18 minutes is honest for cooking; you're sautéing fennel and shrimp, deglazing with Pernod, finishing with cream—no hidden prep trap. It's a two-person dish best eaten the same night, since reheated shrimp toughens and the sauce loses its silky texture. Not fancy enough to feel fussy, but polished enough to feel intentional.
Sign in or create a free account to add your review.
