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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Nice accompaniments for this Sicilian-style shrimp dish are sautéed broccoli and some orzo (rice-shaped pasta; also called riso) with butter and lots of freshly grated Parmesan cheese. For dessert, serve sliced pears and almond cookies. 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) |
Directions:
1. Heat oil in heavy medium skillet over medium heat. Add fennel; sauté until beginning to soften and color, about 5 minutes. Add shrimp and garlic; sauté 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.
2. Transfer shrimp to plates; top with sauce. Garnish with orange slices and sprinkle with fennel fronds, if desired.
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