Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Shrimp with Fennel
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- #28623
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
3 tablespoons olive oil
3 cups fennel bulb, sliced
1 pound raw jumbo shrimp, peeled and deveined
3 cloves garlic, crushed
2/3 cup vermouth or white wine
6 tablespoons orange juice
2 teaspoons grated orange peel
orange slices, for garnish
directions
Heat the oil in a skillet over medium heat. Add the fennel and cook, stirring occasionally, until it is soft, about 5 minutes.
Add the shrimp and garlic to the skillet. Cook, stirring constantly for 1 minute. Cover the skillet and let the shrimp cook for 2-3 minutes.
Add the vermouth, orange juice, and orange peel to the shrimp. Turn the heat to medium-high and cook, uncovered, for 3-5 minutes, stirring frequently until the sauce is reduced and shrimp are cooked through.
Sprinkle the shrimp with salt and pepper, as desired. Transfer the shrimp to individual serving plates and spoon the sauce over them. Garnish with orange slices. Serve immediately.
nutrition data
304 calories, 12 grams fat, 11 grams carbohydrates, 24 grams protein per serving. This recipe is low in carbs.
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reviews & comments
September 1, 2013
Unique flavor from the orange and fennel (which has an anise taste to it). I liked it. Although I started reducing the liquid down before adding the shrimp because there was a lot of liquid and I was afraid the shrimp would get overcooked so if you have a lot of liquid don't add the shrimp until it's reduced down a bit.