Directions:
- Remove and discard stalks from fennel bulb. Cut fennel bulb in half lengthwise; discard core. Chop fennel bulb to measure 1 1/2 cups.
- Heat oil in a large nonstick skillet over medium-high heat. Add chopped fennel bulb and garlic; sauté 5 minutes or until tender. Add flour, and cook 1 minute, stirring constantly with a whisk. Stir in broth, vermouth, tomato sprinkles, and hot sauce, and bring to a boil. Reduce heat, and simmer 5 minutes or until thick, stirring occasionally. Add shrimp, and cook 1 minute. Keep warm.
- Preheat broiler. Place polenta slices on a baking sheet coated with cooking spray. Sprinkle polenta with pepper. Broil 6 minutes or until lightly browned. Serve shrimp mixture over polenta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 439 Kcal (1838 kJ) | ||
| Calories from fat | 221.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.66g | 38% | |
|---|---|---|---|
| Cholesterol | 66.51mg | 22% | |
| Sodium | 1492.62mg | 62% | |
| Potassium | 355.62mg | 8% | |
| Total Carbs | 42.6g | 14% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 3.28g | 13% | |
| Protein | 10.73g | 21% | |
| Vitamin C | 8.2mg | 14% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.8mg | 10% | |
| Calcium | 70.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 168.7 Kcal (706 kJ) | ||
| Calories from fat | 85.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.48g | 38% | |
|---|---|---|---|
| Cholesterol | 25.56mg | 22% | |
| Sodium | 573.58mg | 62% | |
| Potassium | 136.65mg | 8% | |
| Total Carbs | 16.37g | 14% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 1.26g | 13% | |
| Protein | 4.12g | 21% | |
| Vitamin C | 3.1mg | 14% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 10% | |
| Calcium | 27.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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