Shrimp, Orange Scented with Vermouth & Fennel
Yield
4 servingsPrep
20 minCook
20 minReady
45 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | whole |
fennel bulb
|
*
|
| 9E+1 | ml |
olive oil, extra-virgin
|
|
| 4 | whole |
garlic cloves
peeled, minced |
*
|
| 680.4 | g |
shrimp
|
|
| 1E+1 | whole |
basil
chopped |
*
|
| 59 | ml |
orange zest
chopped |
*
|
| 118 | ml |
vermouth
dry |
* |
| 1 | whole |
lemon
juiced |
*
|
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.
