Shrimp with Fennel and Red Onion |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 large fennel bulb |
2 tablespoons extra-virgin olive oil |
2 cups (1/4-inch-thick) sliced red onion |
1 pound medium shrimp, cooked, peeled, and deveined |
3 tablespoons chopped fresh flat-leaf parsley |
1 teaspoon grated lemon rind |
2 teaspoons fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Trim tough outer leaves from fennel; remove and discard stalks. Cut bulb in half vertically, discarding core. Cut each half crosswise into 1/4-inch-thick slices. Heat oil in a nonstick skillet over medium-high heat. Add the fennel and onion, and cook, stirring constantly, 7-10 minutes or until browned. Reduce heat to medium; add shrimp and next 5 ingredients (shrimp through pepper), stirring constantly until thoroughly heated.
|
|