Yield: 4 Servings
Measure | Ingredient |
---|---|
1 \N | Whole fennel bulb with |
\N \N | Feathery top |
6 tablespoons | Extra virgin olive oil |
4 \N | Whole garlic cloves -- |
\N \N | Peeled and minced |
1½ pounds | Shrimp -- peeled and |
\N \N | Deveined |
10 \N | Whole basil leaves -- finely |
\N \N | Chopped |
¼ cup | Orange zest -- finely |
\N \N | Chopped |
½ cup | Dry vermouth |
1 \N | Whole lemon -- juiced |
\N \N | Salt and freshly ground |
\N \N | Pepper |
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.
Serve immediately.
Recipe By : Cucina del Mare Fish and Seafood Italian Style, Evan Kleiman
From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est