Shrimp, Orange Scented with Vermouth & Fennel
Submitted by paramedicswife
Sauteed shrimp with softened fennel, fresh orange zest, basil, and a splash of dry vermouth. This aromatic Mediterranean-inspired seafood dinner is elegant enough for company but ready in under 45 minutes.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
45 minClose your eyes and imagine a warm breeze off the Mediterranean. That’s what this dish smells like while it’s cooking.
Sliced fennel softens gently in olive oil until sweet and silky, then garlic, plump shrimp, fresh basil, and a generous hit of orange zest join the party. A splash of dry vermouth at the end brings everything together with a floral, slightly herbal backbone.
It’s the kind of dish you’d find at a sun-drenched bistro on the French Riviera, except you made it in your own kitchen on a Tuesday night.
Pro Tips
- Slice the fennel as thin as you can. Thinner slices soften faster and meld better with the shrimp.
- Use the fennel fronds! They add a lovely anise flavor and look beautiful as a garnish.
- Don’t skip the high-heat vermouth step at the end. That quick burst of flame cooks off the alcohol and concentrates the flavor into something incredible.
- Serve this over angel hair pasta or with crusty bread to soak up every drop of that fragrant pan sauce.
Ingredients
Directions
Remove the feathery fronds from the fennel bulb, reserving a large handful.
Cut the fennel bulb in half lengthwise and remove the core.
Cut into thin slices.
Finely chop the reserved tops.
Heat olive oil in a large sauté pan over medium heat.
Add the sliced fennel and cook until softened, about 10 minutes.
Add the garlic and cook for 1 minute.
Add the shrimp, basil, chopped fennel tops, orange zest and cook until the shrimp turn pink.
Add the vermouth and lemon juice and cook for 1 minute over high heat.
Season with salt and pepper to taste.
Serve immediately.
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