Try this Shrimp, Orange Scented with Vermouth and Fennel recipe, or contribute your own.
Suggest a better descriptionRemove the feathery fronds from the fennel bulb, reserving a large handful. Cut the fennel bulb in half lengthwise and remove the core. Cut into thin slices. Finely chop the reserved tops. Heat olive oil in a large saute pan over medium heat. Add the sliced fennel and cook until softened, about 10 minutes. Add the garlic and cook for 1 minute. Add the shrimp, basil, chopped fennel tops, orange zest and cook until the shrimp turn pink. Add the vermouth and lemon juice and cook for 1 minute over high heat. Season with salt and pepper to taste. Serve immediately. Posted to MM-Recipes Digest V3 #191 Date: Wed, 10 Jul 1996 09:12:55 -0500 From: Sharon
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Serving Size: 1 Serving (249g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 269 | ||
Calories from Fat: 182 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.3g | 27 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 14.8g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.8mg | 0 % | |
Potassium 57.3mg | 2 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 7g | ||
Protein 0.1g | 0 % | |
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: 269
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