I served it with grilled panisses. Panisses are made of chickpea flour, cooked with water (sort of like polenta) and seasoned with salt and olive oil. Typically, the cooked batter is poured into a flat sheet to cool and then cut into french-fry shapes. There were recently panisse discussions at David Lebovitz's blog here and here. I used his recipe for the panisse batter.
I decided to try treating panisses like polenta. After I cooked the batter I poured it into small loaf pans to cool. When cool and firm, I sliced, oiled and grilled. My dinner companions and I were happy with the results. The slices held together well and the grilling gave it a nice smoky flavor. I suggest you give both ways a try.
But that's not what this post is about ...
2-4 servings, depending on what you're serving them with.
For the marinade:
- 1/4 cup pastis (I used Ricard pastis. I think ouzo would work well too.)
- juice of 1 lemon
- 3 garlic cloves, minced or pressed
- 1/2 cup olive oil
- 1 teaspoon anise seed, crushed
- 1 teaspoon fennel seed, crushed
- 1/2 teaspoon salt
- pinch of hot pepper flakes
- 1 pound shell-on shrimp (my shrimp were large: 21-25s)
- 2 tablespoons chopped fennel fronds for garnish (optional)
- lemon wedges for garnish
Prepare your grill. Skewer the shrimp (you may use a grill basket instead of skewers) on bamboo or metal skewers.
Grill shrimp over medium-high heat until cooked through - about 5-7 minutes, depending on the size of your shrimp.
Serve on or off the skewers, sprinkled with fennel fronds and with lemon wedges on the side.