• 1 medium fennel bulb
  • 12 oz. frozen cooked, peeled and deveined shrimp, thawed
  • 1 tbsp. olive oil
  • 1 14.5-oz can organic diced tomatoes with basil, garlic and oregano
  • 1/4 cup (60ml) crumbled reduced fat feta cheese with basil and tomato
  • 4 cups hot cooked couscous, rice or pasta (optional)


1. Trim fennel, reserving some of the green tops for garnish. Thinly slice fennel. Remove tails from shrimp, if present.
2. In a large skillet, cook and stir fennel in hot oil over medium heat 10 to 12 minutes or until tender. Stir in tomatoes and simmer uncovered 5 minutes or until sauce is thick.
3. Stir in shrimp and heat through. Sprinkle with feta. Garnish with reserved fennel tops. Serve with couscous, rice or pasta, if desired.

Serves 4 Per Serving: 190 calories/kJ-795 (30% calories from fat), 7g fat, 2g saturated fat, 130mg cholesterol. 570mg sodium, 240mg potassium, 10g carbohydrate, 3g fiber, 3g sugars, 22g protein Prep Time: 5 minutes Cook Time: 17 minutes

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Submitted 9/1/11.
Source: Try-Foods Int'l
Submitted By: b smith

Shrimp and Fennel Saute