Ingredients
- 11/2 tablespoons olive oil
- 11/2 cups sliced fresh fennel bulb
- 1/2 pound uncooked large shrimp, peeled, deveined
- 3 large garlic cloves, minced
- 1/3 cup dry vermouth
- 3 tablespoons orange juice
- 1 teaspoon grated orange peel
- Orange slices (optional)
- Chopped fennel fronds (optional
Directions
2 Servings (can be doubled)
Nice accompaniments for this Sicilian-style shrimp dish are sautied broccoli and some orzo (rice-shaped pasta; also called riso) with butter and lots of freshly grated Parmesan cheese.
Heat oil in heavy medium skillet over medium heat. Add fennel; sauti until beginning to soften and color, about 5 minutes. Add shrimp and garlic; sauti 1 minute. Cover skillet; cook until shrimp are just pink, about 2 minutes. Add vermouth, orange juice and orange peel to skillet. Increase heat to medium-high; cook uncovered until sauce is slightly reduced and shrimp are opaque in center, about 3 minutes longer. Season to taste with salt and pepper.
Transfer shrimp to plates; top with sauce. Garnish with orange slices and sprinkle with fennel fronds, if desired.
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Submitted 6/13/05.
Source: Unknown
Submitted By: Meryl
starmer@prodigy.net
SHRIMP PALERMO