Shrimp & Tomoto in Shells

This shrimp and tomato dish is served in scallop shells for an elegant presentation, but the cooking itself is fast and straightforward. Shrimp get seared with garlic over high heat, then a quick tomato sauce with fennel seed, parsley, lime juice, and a pinch of sugar gets built in the same pan.

Cooking the shrimp first and removing them is key. They only need 3 to 4 minutes, and leaving them in the pan while the tomatoes cook would overcook them into rubber. They go back in at the very end for a quick reheat in the finished sauce.

Fennel seed is the ingredient that ties this together. It adds a light, anise-like sweetness that pairs naturally with seafood and brightens up the canned tomatoes. The lime juice and pinch of sugar round out the sauce, balancing acidity and sweetness.

Chef Tips

• Use high heat for the shrimp sear. You want color and a slight crust, not a slow steam.
• Drain the canned tomatoes well before chopping. Excess liquid makes the sauce watery and thin.
• Add the shrimp back for just 1 minute to reheat. Any longer and they toughen.
• Spoon into scallop shells for individual servings, or serve over pasta or crusty bread for a more casual dinner.

Variations

• Add a splash of white wine to the tomato sauce for extra depth.
• Use fresh cherry tomatoes halved instead of canned for a brighter, more summery version.
• Sprinkle with crumbled feta before serving for a Mediterranean touch.