You may also like
Categories:Viewed: 42 - Published at: 8 years ago
Ingredients
- 1 1/2 tablespoons olive oil
- 1 1/2 cups sliced fresh fennel bulb
- 1/2 pound uncooked large shrimp, peeled, deveined
- 3 large garlic cloves, minced
- 1/3 cup dry vermouth
- 3 tablespoons orange juice
- 1 teaspoon grated orange peel
- Orange slices (optional)
- Chopped fennel fronds (optional)
Method
- Heat oil in heavy medium skillet over medium heat.
- Add fennel; saute until beginning to soften and color, about 5 minutes.
- Add shrimp and garlic; saute 1 minute.
- Cover skillet; cook until shrimp are just pink, about 2 minutes.
- Add vermouth, orange juice and orange peel to skillet.
- Increase heat to medium-high; cook uncovered until sauce is slightly reduced and shrimp are opaque in center, about 3 minutes longer.
- Season to taste with salt and pepper.
- Transfer shrimp to plates; top with sauce.
- Garnish with orange slices and sprinkle with fennel fronds, if desired.
