Steps
- Melt about one-seventh of 100g of salted butter in a skillet over medium heat. Add 1 seeded, finely sliced red chili and 1 chopped zucchini, and fry until softened.
- Add 1 handful of chopped fresh thyme leaves, 1 handful of chopped fresh basil, 1 tablespoon of red pesto, and 200ml of chicken broth. Bring to a boil and simmer for 2-3 minutes.
- Stir in the remaining butter and the juice of 1 lemon. Season with salt and black pepper.
- Add 2 peeled, seeded, sliced ripe plum tomatoes, 10 large cooked headless shrimp, and ½ thinly sliced fennel bulb. Simmer gently for about 5 minutes, until the fennel is soft and the shrimp are hot.