|1||Whole fennel bulb with|
|6 tablespoons||Extra virgin olive oil|
|4||Whole garlic cloves --|
|Peeled and minced|
|1½ pounds||Shrimp -- peeled and|
|10||Whole basil leaves -- finely|
|¼ cup||Orange zest -- finely|
|½ cup||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.
Posted to MM-Recipes Digest V3 #191 Date: Wed, 10 Jul 1996 09:12:55 -0500 From: Sharon <jouet@...>
Recipe By : Cucina del Mare Fish and Seafood Italian Style, Evan Kleiman
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