Ingredients
- 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)
Directions
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