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 on Auguy,, st 29, 199

Recipe by: Cucina del Mare Fish and Seafood Italian Style, Evan Kleiman

previous

next