Georgie Fear is a Registered Dietitian, personal trainer, and graduate student in Nutritional Science at Rutgers University. In addition to serving as Sports Dietitian for Rutgers University Athletics, she teaches a wide variety of fitness and nutrition classes for Rutgers Fitness and other facilities in central NJ. She’s a gifted cook who brings a first rate mind to the challenges of healthy cooking, and I’ve been impressed by her analytical skills and strategic thinking. To top it off, she’s a talented food stylist and photographer.

We met via Foodbuzz where my Shrimp Marinara caught her attention. She sent me a message and, after a lively correspondence, it was clear that we had to collaborate in some way. Georgie got things rolling by testing the Shrimp Marinara and Fennel with Garlic and Parsley.  I’m pleased to share her spirited commentary and entertaining photos. Enjoy!!

“The marinara came out beautifully – I kept stealing spoonfuls like it was soup as I was putting it in containers! Thank you for the fabulous recipe!”

“I must confess I didnt get the type of tomatoes that you recommended because there werent any at the store where I picked up my supplies. But I saw the tutorial on your site about looking for the seal, so I’ll keep an eye out for them. I got one MASSIVE can, you’ll see in the photo.”

“At least the tomatoes seem to be the right shape for plum tomatoes, not romas, they were also very tender and easy to break up.”

I got a kick out of Georgie’s narrative from the beginning, but I was blown away by her comment on the anchovy paste:

“The shrimp was great too! I think the anchovy paste really takes it over the top. Mmmm, thanks’.

The anchovy paste is the recipe’s depth charge. I got it from my father, who got it from his mentor, Frank Capra. Frank was a native of Palombara Sabina, Italy and the chef-owner of Capra’s Restaurant in Miami in the 1960s. When I was about 14, he acknowedged my food cred. As I was sucking juicy morsels out of the legs of  my lobster oreganata, he observed: ”You eat lobster like your father.” Georgie’s anchovy remark brought me back to that dinner in Frank’s tiny kitchen. All I could say was, “Girl, you eat shrimp marinara like my father!”

The subplot of the marinara tale involved her encounter with fennel. She was a bit skeptical because licorice was not one of her favorite flavors–too many associations with gooey black stuff. But, she made the leap:

“I got two fennel bulbs which are just finished roasting and tomorrow I’m going to make the shrimp marinara :) I snuck a bite of the fennel and it is good – the licorice flavor is not a turnoff at all. I’m sure I’ll like it. I have rarely met a veggie I dont get along with…I ate one big piece of the fennel before putting it in the fridge until tomorrow, it’s great! Nice texture.”

In the end, the fennel was hit, and so–in my opinion– is Georgie!