Shrimp~ orange scented with vermouth & fenn

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

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