Post Intro
Immerse yourself in the vibrant flavors of the Mediterranean with our Mediterranean Seafood Shakshuka with Shrimp and Fennel. This dish is a celebration of the sea’s bounty, paired with the aromatic essence of fennel and the warmth of a spiced tomato sauce. Whether you’re looking for an adventurous brunch or a cozy dinner, this recipe promises to deliver a nutritious and delicious experience that will transport your taste buds to the sun-drenched shores of the Mediterranean.
Shakshuka, traditionally a North African dish, has been embraced by Mediterranean cuisine, adapting to the local ingredients and flavors. Our version with shrimp and fennel is a testament to the versatility and adaptability of this beloved dish. It’s perfect for those who seek a hearty meal that’s both comforting and health-conscious.
Recipe Details and Background
The inspiration for this Mediterranean Seafood Shakshuka with Shrimp and Fennel is rooted in the coastal culinary traditions of the Mediterranean region. Shakshuka, meaning “mixture” in Maghrebi Arabic, typically consists of poached eggs in a hearty tomato sauce. Our seafood variant draws from the coastal regions of the Mediterranean, where seafood is a staple, and fennel grows wild, infusing dishes with its anise-like flavor.
The addition of shrimp brings a taste of the sea, reminiscent of the bountiful seafood found in the markets of coastal cities like Alexandria, Marseille, and Naples. The fennel, with its subtle licorice notes, is a nod to the rustic, aromatic flavors popular in regions like Tuscany and Provence. This dish is a harmonious blend of these regional influences, creating a new yet familiar culinary delight.
Each ingredient has been carefully selected to create a balance of flavors and textures. The shrimp offers a succulent bite, while the fennel provides a crunchy contrast, all enveloped in a rich tomato sauce spiced with cumin, smoked paprika, and a hint of red pepper flakes. This dish is not only a feast for the palate but also a nutritious choice, aligning with the healthful principles of the Mediterranean diet.
The Method
Creating the perfect Mediterranean Seafood Shakshuka with Shrimp and Fennel requires a blend of technique and intuition. Begin by sautéing the fennel and onion in extra-virgin olive oil until they soften, which should take about 5 minutes. This step is crucial for building a flavor base, as the fennel releases its aromatic oils, and the onion adds a subtle sweetness.
Next, introduce the minced garlic, cumin, smoked paprika, and red pepper flakes to the skillet. It’s essential to cook these spices until they become fragrant, which usually takes about a minute. This process, known as “blooming,” helps to release the full spectrum of flavors from the spices, infusing the dish with depth and warmth.
When adding the canned diced tomatoes, ensure to include their juices for added moisture and flavor. Let the sauce simmer to allow the flavors to meld together. The sauce should thicken slightly, creating the perfect consistency to poach the shrimp and eggs. When adding the shrimp, be sure to nestle them into the sauce without overcrowding, as this ensures even cooking. Cook until they turn pink and opaque, signaling they’re done.
Finally, when creating wells for the eggs, make them deep enough so the eggs can cook evenly. Covering the skillet with a lid helps to steam the eggs to perfection. Watch the eggs closely as they cook; they can go from perfectly runny to overdone in a matter of minutes. Garnish with fresh parsley for a burst of color and freshness.
Variations
Harissa Infused Shakshuka
For those who enjoy a fiery kick, adding a splash of harissa to the tomato sauce can elevate the dish to new heights. Harissa, a North African chili paste, will imbue the shakshuka with a smoky heat and a hint of exotic spices, complementing the sweetness of the shrimp and fennel.
Vegetable Shakshuka
If you’re looking to incorporate more vegetables, consider substituting the shrimp with a medley of zucchini, bell peppers, and eggplant. This variation still captures the essence of Mediterranean flavors while offering a vegetarian option that’s equally satisfying.
Saffron and Seafood Shakshuka
Inspired by the luxurious flavors of the Mediterranean, a pinch of saffron threads can be added to the tomato sauce, infusing the shakshuka with a subtle floral aroma and a golden hue. Pair this with a mix of seafood such as mussels, clams, and shrimp for a truly opulent dish.
Substitutions
If fennel isn’t to your liking, bell peppers make an excellent substitute. They still provide a sweet and slightly bitter flavor that complements the richness of the tomato sauce. Choose red or yellow peppers for a milder taste and a pop of color.
In the absence of fresh shrimp, frozen shrimp can be used as a convenient alternative. Ensure they are fully thawed and patted dry to prevent excess water from diluting the sauce. This swap allows you to enjoy the dish year-round, regardless of the seafood’s seasonality.
For those who prefer a non-spicy version, the red pepper flakes can be omitted or replaced with sweet paprika. This adjustment maintains the smokiness of the dish while making it more palatable for those sensitive to heat.
FAQ Section
| Question | Answer |
|---|---|
| Can I make this dish ahead of time? | Shakshuka is best served fresh, but you can prepare the tomato sauce in advance and reheat it before adding the shrimp and eggs. |
| Is this recipe suitable for a ketogenic diet? | With a few adjustments, such as omitting the onion and watching the tomato portion, this shakshuka can fit into a ketogenic lifestyle. |
| How can I store leftovers? | Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently to avoid overcooking the eggs. |
| What can I serve with this shakshuka? | For a complete meal, serve with crusty bread or a side salad. For a low-carb option, opt for cauliflower rice or steamed greens. |
| Can I use a different type of seafood? | Absolutely! Feel free to use any seafood you prefer or have on hand. Just adjust the cooking time accordingly. |
Mediterranean Seafood Shakshuka with Shrimp and Fennel
Equipment
- Large skillet
- Cutting board
- Knife
- Measuring spoons
- Can opener
- Spoon for stirring
- Lid for skillet
Ingredients
- 1 pound Shrimp, peeled and deveined 450 grams
- 1 medium Fennel bulb, thinly sliced 200 grams
- 2 tablespoons Extra-virgin olive oil 30 ml
- 3 Garlic cloves, minced 9 grams
- 1 medium Onion, diced 110 grams
- 1 teaspoon Cumin, ground 2 grams
- 1 teaspoon Smoked paprika 2 grams
- 1/2 teaspoon Crushed red pepper flakes 1 gram
- 1 can Canned diced tomatoes 14 ounces or 400 grams
- 4 large Eggs
- Fresh parsley, chopped, for garnish 10 grams
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the sliced fennel and diced onion, sautéing until they begin to soften, about 5 minutes.
- Stir in the minced garlic, cumin, smoked paprika, and red pepper flakes, cooking until fragrant, approximately 1 minute.
- Pour in the canned diced tomatoes with their juices and season with salt and pepper. Let the sauce simmer for 10 minutes, until the flavors meld and the sauce slightly thickens.
- Nestle the shrimp into the sauce in a single layer, ensuring they are partially submerged. Cook for 5 minutes, or until the shrimp start to turn pink and opaque.
- Make four wells in the sauce with a spoon and crack an egg into each well. Cover the skillet with a lid and cook until the eggs are done to your liking, about 5 to 8 minutes for soft yolks.
- Garnish with chopped fresh parsley and serve hot, straight from the skillet.
Notes
