Sundried Tomato Fennel Shrimp
From smurfetta 16 years ago
- 5 minutes to make
- Serves 8
A wonderful combination of shrimp & fennel complimented with feta, sundried tomato & dill.
Ingredients
- 1 cup sliced oil-packed sun-dried tomatoes - 4 tablespoons oil reserved shopping list
- 2 tablespoons of minced garlic shopping list
- 4 medium fennel bulbs, trimmed, halved and thinly sliced, appx 6 cups shopping list
- 3 lbs of jumbo fresh gulf shrimp, peeled, deveined, tails left on. shopping list
- 4 tablespoons chopped fresh dill shopping list
- 1 1/3 cup crumbled feta cheese. shopping list
How to make it
- Heat 4 tablespoons oil from sun-dried tomatoes in large nonstick skillet over medium-high heat.
- Add fennel & saute for 3 minutes.
- Add the sun-dried tomatoes and garlic and heat stiring for 1 minute. Sprinkle salt and pepper to taste.
- Add shrimp to skillet and cook until just opaque in center, about 1 minute per side.
- Sprinkle with dill, then feta.
- Adjust flavors to your taste.
- Serve hot with rice.
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