Shrimp, Orange Scented with Vermouth & Fennel
Yield
4 servingsPrep
20 minCook
20 minReady
45 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | whole | fennel bulb |
*
|
6 | tablespoons | olive oil, extra-virgin |
|
4 | whole |
garlic cloves
peeled, minced |
*
|
1 ½ | pounds | shrimp |
|
10 | whole |
basil
chopped |
*
|
¼ | cup |
orange zest
chopped |
*
|
½ | cup |
vermouth
dry |
* |
1 | whole |
lemon
juiced |
*
|
Trans-fat Free, Low Carb, Sugar-Free
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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