Directions:
- Toss shrimp with 1 tablespoon lemon juice in a medium bowl and sprinkle with salt.
- Heat oil in a large skillet (or “saganaki” pan) over medium heat. Add fennel, scallions and chile pepper and cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Pour in wine. Cook, stirring, for 1 minute. Place the shrimp on top of the fennel mixture, cover and cook until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from the heat.
- Transfer the shrimp to a plate. Add the remaining 1 tablespoon lemon juice, feta and pepper to the pan and stir until the cheese begins to melt, about 1 minute. Serve the shrimp atop the fennel mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 290.1 Kcal (1215 kJ) | ||
| Calories from fat | 156.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.34g | 27% | |
|---|---|---|---|
| Cholesterol | 46.27mg | 15% | |
| Sodium | 972.67mg | 41% | |
| Potassium | 378.43mg | 8% | |
| Total Carbs | 21.64g | 7% | |
| Sugars | 1.7g | 7% | |
| Dietary Fiber | 2.86g | 11% | |
| Protein | 7.68g | 15% | |
| Vitamin C | 13.6mg | 23% | |
| Iron | 1.5mg | 8% | |
| Calcium | 152.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 154.22 Kcal (646 kJ) | ||
| Calories from fat | 82.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.22g | 27% | |
|---|---|---|---|
| Cholesterol | 24.6mg | 15% | |
| Sodium | 517.1mg | 41% | |
| Potassium | 201.18mg | 8% | |
| Total Carbs | 11.51g | 7% | |
| Sugars | 0.9g | 7% | |
| Dietary Fiber | 1.52g | 11% | |
| Protein | 4.08g | 15% | |
| Vitamin C | 7.2mg | 23% | |
| Iron | 0.8mg | 8% | |
| Calcium | 81.1mg | 15% | |
* 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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