Try this Shrimp with Tomatoes, Fennel And Oregano recipe, or contribute your own.
Suggest a better descriptionHeat 4 Tbsp oil in heavy large skillet over medium heat. Add onion, fennel and red pepper. Saute until vegetables are tender, about 6 minutes. Add tomatoes and oregano. Season with salt and pepper. Reduce heat to low and cook 5 minutes. Transfer to bowl. (Can be prepared 4 hours ahead. Cover and chill.) Heat remaining 2 Tbsp oil in heavy large skillet over medium-high heat. Add shrimp and cook until just pink and opaque, about 3 minutes. Add vegetables and heat through. Stir in cheese. Season to taste with lemon juice, salt and pepper. Serve over orzo. Source: Bon Appetit, June 92 Serves: 4 as an entree Serve With: orzo Converted by MM_Buster v2.0m. Posted to MM-Recipes Digest by jarin@odyssee.net (JL) on Sep 3, 1999
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Serving Size: 1 Serving (217g) | ||
Recipe Makes: 4 servings | ||
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Calories: 81 | ||
Calories from Fat: 48 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 15.5mg | 1 % | |
Potassium 313.5mg | 8 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 6.5g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 81
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