| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Seafood -, Entrees | 4 | Servings |
INGREDIENTS
| 1 | Whole fennel bulb with | |
| Feathery top | ||
| 6 | tb | Extra virgin olive oil |
| 4 | Whole garlic cloves — | |
| Peeled and minced | ||
| 1 1/2 | lb | Shrimp — peeled and |
| Deveined | ||
| 10 | Whole basil leaves — finely | |
| Chopped | ||
| 1/4 | c | Orange zest — finely |
| Chopped | ||
| 1/2 | c | Dry vermouth |
| 1 | Whole lemon — juiced | |
| Salt and freshly ground | ||
| Pepper |
INSTRUCTIONS
Remove the feathery fronds from the fennel bulb, reserving a large handful. Cut the fennel bulb in half lengthwise and remove the core. Cut into thin slices. Finely chop the reserved tops. Heat olive oil in a large saute pan over medium heat. Add the sliced fennel and cook until softened, about 10 minutes. Add the garlic and cook for 1 minute. Add the shrimp, basil, chopped fennel tops, orange zest and cook until the shrimp turn pink. Add the vermouth and lemon juice and cook for 1 minute over high heat. Season with salt and pepper to taste. Serve immediately. Posted to MM-Recipes Digest V3 #191 Date: Wed, 10 Jul 1996 09:12:55 -0500 From: Sharon <[email protected]> Recipe By : Cucina del Mare Fish and Seafood Italian Style, Evan Kleiman
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