Try this Shrimp with Tomatoes, Fennel And Oregano recipe, or contribute your own.Suggest a better description
Heat 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 firstname.lastname@example.org (JL) on Sep 3, 1999
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|Serving Size: 1 Serving (217g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 48 (59%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 81
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