Mediterranean Sautéed Shrimp & Fennel

3.8 (39)
Mediterranean Sautéed Shrimp & Fennel

Serve this sautéed fennel and shrimp with a tomato-caper sauce in whatever way suits your fancy—with pasta, whole grains, such as bulgur or brown rice, or even mashed potatoes. Serve with: A mixed green salad.

Yield: 4 servings
Active Time: 25
Total Time: 25

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 large fennel bulb, cored and cut into 2-inch-long strips (about 4 cups)
  • 1 15-ounce can diced tomatoes, preferably fire-roasted
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried
  • 1 pound peeled and deveined raw shrimp (21-25 per pound)
  • 2 tablespoons capers, rinsed
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup crumbled feta cheese

Preparation

Heat oil in a large skillet over medium heat. Add fennel and cook, stirring occasionally, until starting to brown, 6 to 8 minutes. Add tomatoes and oregano and cook, stirring and scraping up any browned bits, about 30 seconds. Add shrimp and cook, stirring occasionally, until pink and just cooked through, about 4 minutes. Stir in capers and pepper. Serve sprinkled with feta.

Nutrition

Nutrition Per Serving

calories 187
fat 7 g (2 g sat, 3 g mono)
cholesterol 176 mg
carbohydrates 10 g
protein 21 g
fiber 3 g
sodium 610 mg
potassium 412 mg

Nutrition Bonus

Carbohydrate Serving 1/2

Exchanges 1 vegetable, 3 lean meat, 1 fat

From EatingWell November/December 2009