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.
From EatingWell: November/December 2009
Yield: 4 servings
Active Time: 25
Total Time: 25
- 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
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 Per Serving: 187 calories; 7 g fat (2 g sat, 3 g mono); 176 mg cholesterol; 10 g carbohydrates; 21 g protein; 3 g fiber; 610 mg sodium; 412 mg potassium.
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 3 lean meat, 1 fat