Shrimp With Fennel, Dill, And Feta

By á-174942

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.