Tuesday, May 11, 2010
Sauteed shrimp with fennel
Here's another way to enjoy one of my very favorite flavors -- fresh fennel bulb.
Sauteed with tender shrimp and tangy tomatoes, topped off by salty capers, this quick-cooking meal works over rice, pasta or any other whole grain such as couscous or quinoa.
Feel free to experiment with the fresh herbs, using whatever you have on hand. You can also substitute half as much dried herbs, if necessary.
Recipe: Shrimp Sauteed with Fennel and Tomatoes
2 T extra virgin olive oil
1 large fennel bulb, core removed, cut into 1 1/2-inch strips
1 16-ounce can diced tomatoes, preferably no salt added
2 T chopped fresh basil
1 T chopped fresh oregano
1 pound raw shrimp, peeled and deveined
2-3 T capers, drained and rinsed
Salt and pepper, to taste
1/4 cup crumbled goat cheese (optional)
Heat oil in a large skillet over medium-high heat. Add fennel and cook, stirring, until fennel wilts and starts to brown (about 5-6 minutes).
Add tomatoes and herbs, stirring well and scraping any browned bits into the mixture.
Reduce heat to medium-low, add the shrimp and saute, stirring constantly, until the shrimp turns pink and is just cooked, about 4 minutes.
Stir in capers and seasonings, remove to plates or a serving dish and sprinkle with the cheese, if using.