Shrimp Orange Scented With Vermouth & Fenn Recipe
1 whole fennel bulb with
1 feathery top
6 tbsp extra virgin olive oil
4 whole garlic cloves --
1 peeled and minced
1 1/2 lb shrimp -- peeled and
10 whole basil leaves -- finely
1/4 cup orange zest -- finely
1/2 cup dry vermouth
1 whole lemon -- juiced
1 salt and freshly ground
Remove 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
Recipe By : Cucina del Mare Fish and Seafood Italian Style, Evan
From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est
to Seafood Recipes
Food Tips of the Week
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Foods containing lycopene
(includes apricot, papaya & tomatoes)
The chemical lypcopene is a simple coloring compound and member of the same family of phytochemicals as carotene. Lycopene is the agent responsible for the dark red colour of many foods.
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Shrimp Orange Scented With Vermouth & Fenn Recipe from the Recipes 4U Cookbook
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