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Title: Shrimp, Orange Scented with Vermouth and Fennel
Categories: Seafood Entrees
Yield: 4 Servings
| 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 |
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 V4 #10 by Dean Powers Recipe by: Cucina del Mare Fish and Seafood Italian Style, Evan Kleiman
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