Shrimp with Fennel and Tomatoes

This shrimp with fennel and tomatoes is very healthy and super easy to make. This is a meal that can be on the table under 30 minutes. You can serve it as is or with pasta or rice.

I have two recommendations when you are cooking shrimp. The first one is that you always devein it. This means that you remove the black vein that runs down the shrimps back. This is the intestine and it is gritty and tastes bad. Please do not skip this very important step.

The next recommendation is that you do not overcook it. Shrimp cooks very quickly. You will know it is ready when it turns pink on both sides.

Fennel has a hint of licorice to it and it adds a nice crunch to this meal.

This is what you are going to need to make this delicious shrimp with fennel:

Serves four
2 TBS unsalted butter
1 TBS olive oil
1/2 cup chopped onion
1 medium fennel bulb – chopped
4 garlic cloves – minced
4 large tomatoes – peeled and chopped
1/4 cup dry white wine or chicken stock
1/2 tsp. ground oregano
1 pound (500 grams) peeled, deveined shrimp
1 TBS chopped fresh basil
1 TBS chopped scallion greens
Salt & Pepper

Heat the butter and olive oil in a large skillet. Add the onion and cook for about 3 minutes and add the fennel bulb and the garlic. Cook for about 5 minutes until the vegetables are softened. Stir occasionally.

Add the tomatoes and mix well. Add the wine or chicken stock, the oregano, salt and pepper. Mix well and cook for about 4 more minutes. Add the shrimp.

Flip the shrimp as it changes color so that it cooks evenly on both sides. Do not overcook your shrimp as it will be rubbery. Turn off the heat and garnish with the basil and scallion greens.

Serve as is or with pasta or rice. Enjoy!

CALORIES 213.87; FAT 10.70 grs (sat 4.29; mono 4.09; poly 0.83); PROTEIN 17.72 grs ; FIBER 0.91 grs; CARBS 12.97 grs; CHOLESTEROL 158.13 mg; IRON 1.26 mg; SODIUM 1262.73 mg; CALCIUM 119.73 mg

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My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

2 Comments

  • April 23, 2015

    Lisa

    Thanks Mary Ann. I have all the ingredients I need to purchase on my shopping list. I’m going to read your other recipes and add to my grocery list.

    I just love you! I just feel so good when I watch your videos. You always make easy recipes.

    I would like you to be my mentor for cooking.

    I really think you are great!

    Lisa L Mbarak

  • April 23, 2015

    theFrugalChef

    Hi Lisa!
    Thank you so much for your message. I really appreciate it and am very happy that you will make this recipe. I hope you love it as much as we do. Your support means a lot to me. Really, really!
    Take care and happy cooking!
    Mary Ann

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