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Shrimp With Fennel, Dill, And Feta

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Ingredients

  • 1/2 cup sliced oil-packed sun-dried tomatoes
  • 2 tablespoons oil reserved from tomatoes
  • 2 medium fennel bulbs trimmed, halved, thinly sliced crosswise - (abt 3 1/2 cups)
  • 2 garlic cloves minced
  • 1 1/3 pounds uncooked large shrimp peeled, deveined, and tails left intact
  • 2 tablespoons chopped fresh dill
  • 2/3 cup crumbled feta cheese

Details

Servings 4

Preparation

Step 1

Heat 2 tablespoons oil from sun-dried tomatoes in large nonstick skillet over medium-high heat. Add fennel; sauté 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.

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