Shrimp With Fennel, Dill, And Feta

Recipe Ingredients

1/2 cup	118ml	Sliced oil-packed sun-dried tomatoes
2 tablespoons	30ml	Oil reserved from tomatoes
2 tablespoons	30ml	Fennel bulbs - trimmed, halved, (medium)
		Thinly sliced crosswise - (abt 3 1/2 cups)
2		Garlic cloves - minced
1 1/3 lbs	605g / 21oz	Uncooked large shrimp - peeled, deveined,
		And tails left intact
2 tablespoons	30ml	Chopped fresh dill
2/3 cup	97g / 3.4oz	Crumbled feta cheese

Recipe Instructions

Heat 2 tablespoons oil from sun-dried tomatoes in large nonstick skillet over medium-high heat. Add fennel; saute 3 minutes. Add sun-dried tomatoes and garlic and stir 1 minute.

Sprinkle shrimp with salt and pepper. Add shrimp to skillet and cook until just opaque in center, about 1 minute per side. Season to taste with salt and pepper. Sprinkle with dill, then feta.

This recipe yields 4 servings.

Source:
Bon Appetit, November 2004

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.