Fennel corriander shrimp Tapas

Shrimps, to me, taste divine. Same goes for prawns. In fact,

to me, shrimps and prawns look and taste the same, and I always call them shrimps, even when I am aware that there is indeed, a slight technical difference between the two. I have several ways that I make shrimps (try my creamy coconut shrimp recipe), but I like them best when I use them as what Central Americans would call ‘bocas’, or the French would call ‘hors d’oeuvres’ while the Spanish would say ‘tapas’. Translated, I like them best when I get to eat them as appetizers!

I bought some fresh water shrimps from Whole Foods at a great price last weekend (I am such a sucker for deals). I also had a $10.00 coupon, which made the deal even sweeter. So I bought a little extra. I always try to buy cold water raw black shrimps, or farm raised ones. They taste better and are moist and tender when cooked. I also, always, buy them deveined. Normally I take the shells off too, because hubby hates eating shrimps with the shell still on. I on the other hand like munching on the crusty pericarp, so I leave a few shells on for myself.

My older son is not too fond of shrimps (such a shame), so I have to devise ways that will make it interesting enough for him to eat. Plus, it also has to be simple enough for me to want to make it (I do have an aversion to spending hours on end for appetizers). The following recipe, which I adapted from a Rachael Ray cook book, is just what the doctor ordered. Her recipe called for only garlic, but I wanted some more flavors,and this worked perfect.

1 lbs large shrimps (cleaned and deveined)

1/2 cup olive oil (I always use high quality extra virgin)

1 tbsp. chopped garlic

1 tsp fennel seeds

1 tsp coriander seeds

6 green chilies whole (Serrano or Thai pepper)

1 tsp red pepper flakes

1/4th tsp black pepper

1/2 tsp sugar

salt to taste