Try this Fresh Shrimp And Fennel Saute recipe, or contribute your own.
Suggest a better descriptionIn a large saute pan heat oil. Add the onions and fennel, cook, stirring for 3 minutes, or until the vegetables begin to get soft. Carefully add the pernod, it may ignite. Allow to cook for 1 minute. Add the tomatoes, orange zest, and orange juice, and shrimp, and cook for 5 minutes. Using a spoon, add in the butter, swirling to incorporate it completely. Season to taste with salt and pepper and serve. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2201 broadcast 10-09-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-11-1997 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (251g) | ||
Recipe Makes: 2 | ||
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Calories: 215 | ||
Calories from Fat: 129 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 7.7g | 38 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 94.3mg | 29 % | |
Sodium 204.9mg | 7 % | |
Potassium 695mg | 18 % | |
Total Carbohydrate 12.8g | 4 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 8.5g | ||
Protein 10.6g | 15 % | |
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: 215
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