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Recipe Name: Shrimp, Orange Scented With Vermouth And Fennel Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/24/2014
Base: Comments:
Course: Entrees  
Preparation Time:
Number of Servings: 4

1 Whole fennel bulb with
Feathery top
6 Tablespoon(s) Extra virgin olive oil
4 Whole garlic cloves
peeled and minced
1 1/2 Pound(s) Shrimp, peeled and
10 Whole basil leaves, finely
1/4 Cup(s) Orange zest, finely
1/2 Cup(s) Dry vermouth
1 Whole Lemon, juiced
Salt and freshly ground
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 <>
Recipe By : Cucina del Mare Fish and Seafood Italian Style, Evan

Nutrition (calculated from recipe ingredients)
Calories: 202
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 214.3mg
Sodium: 1061.5mg
Potassium: 672.2mg
Carbohydrates: 19.9g
Fiber: 7.3g
Sugar: <1g
Protein: 26.9g

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