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:
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