| 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 <jouet@telalink.net>
Recipe By : Cucina del Mare Fish and Seafood Italian Style, Evan
Kleiman
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”