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Sautéed Shrimp with Grapes and Fennel
Courtesy of California Table Grape Commission
Servings: 4
Prep Time: 8 Min.
Cook Time: 5 Min.
What you need:
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1 lb. frozen, cooked shrimp
2 Tbsp. olive oil
1 Tbsp. (4 cloves) minced garlic
1 Tbsp. crushed fennel seed
1/8 tsp. crushed red chili flakes
1 fennel bulb, thinly sliced fresh (about 1 1/2 c.)
1 c. green California seedless grapes
1/4 c. white wine or vermouth
3 Tbsp. butter
1 Tbsp. fennel grass from top of fennel bulb, chopped
1/4 tsp. salt
What to do:
1. Heat olive oil in large non-stick frying pan over high heat. Add garlic, fennel seed and chili flakes. Stir. Let cook about 1 minute until garlic just begins to brown.
2. Add frozen cooked shrimp, sliced fennel bulb, grapes and salt and continue to cook for 2-3 more minutes, until shrimp is heated through. Add white wine or vermouth, and simmer briefly, only about 30 seconds. Add butter and swirl pan to melt in. Adjust seasoning to taste; sprinkle with fennel grass and serve.
Serve with:
Toasted English muffins a tossed Romaine salad and ice cream parfaits
Wine pairings:
Chardonnay, Sauvignon Blanc, Riesling/Rhine
Nutritional information:
Calories: 367;   Calories From Fat: 43;   Total Fat: 17g;   Cholesterol: 23mg;   Total Carbs: 15g;   Fiber: 3g;   Protein: 35g;   Sodium: 180mg;  
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