Shrimp, Orange Scented With Vermouth And Fennel

* Exported from MasterCook II *

SHRIMP, ORANGE SCENTED WITH VERMOUTH AND FENNEL

Recipe By : Cucina del Mare Fish and Seafood Italian Style, Evan Kleiman
Serving Size : 4 Preparation Time :0:00
Categories : Seafood - Entrees

Amount Measure Ingredient -- Preparation Method
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1 whole fennel bulb with feathery top
6 tablespoons extra virgin olive oil
4 whole garlic cloves -- peeled and minced
1 1/2 pounds shrimp -- peeled and deveined
10 whole basil leaves -- finely chopped
1/4 cup orange zest -- finely chopped
1/2 cup dry vermouth
1 whole lemon -- juiced
Salt and freshly ground pepper

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 taste.

Serve immediately.

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