Shrimp Meaux

Not everyone is as lucky as me to have a dish created just for them. Shrimp Meaux (the French spelling of Mo) was created for my birthday by my friend Doug. Like Doug himself, it is infinitely flexible with a subtle elegance. If you need a ‘fancy’ dish that’s easy to make and that will impress the hardest core foodie, look no further.

Shrimp Meaux


  • 1-2 Tablespoons olive oil
  • 2-3 garlic cloves, chopped
  • 1 good-sized head of fennel, fronds removed and chopped roughly in strips (you’re going for bite size)
  • Splash of liquid (Pernod or white wine or water)
  • 1 tomato, 2 tomato, depending on your mood or produce situation
  • ½ – ¾ Cup of crumbled goat cheese (feta or log work best)
  • 1 pound shrimp, peeled


  1. Sautee garlic in frying pan on medium heat for 1 to minutes. Do NOT let it get brown.
  2. Add fennel and continue to sautee for 5 to 6 minutes or until softer but still with some crunch.
  3. Since the pan might be a little dry, splash with liquid of your choice.
  4. Add chopped tomato and stir for 1 to 2 minutes.
  5. Add the goat cheese and stir until everything is mixed.
  6. Add the shrimp and cook until all of them are pink, but still springy to the spoon.

You can serve this dish with rice or potatoes. Or you can be lazy like me and plop it directly onto fresh watercress (or lettuce or arugula). Et voila – Shrimp Meaux and compliments!


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