Name: Shrimp with Fennel, Dill, and Feta
Yield: Makes 4 servings
Ingredients: 1/2 cup sliced oil-packed sun-dried tomatoes, 2 tablespoons oil reserved; 2 medium fennel bulbs, trimmed, halved, thinly sliced crosswise (about 3 1/2 cups); 2 garlic cloves, minced; 1 1/3 pounds uncooked large shrimp, peeled, deveined, tails left intact; 2 tablespoons chopped fresh dill; 2/3 cup crumbled feta cheese

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Shrimp with Fennel, Dill, and FetaLeo Gong

Recipe information

Yield
Makes 4 servings

Ingredients

1/2 cup sliced oil-packed sun-dried tomatoes, 2 tablespoons oil reserved

2 medium fennel bulbs, trimmed, halved, thinly sliced crosswise (about 3 1/2 cups)

2 garlic cloves, minced

1 1/3 pounds uncooked large shrimp, peeled, deveined, tails left intact

2 tablespoons chopped fresh dill

2/3 cup crumbled feta cheese

Preparation

Heat 2 tablespoons oil from sun-dried tomatoes in large nonstick skillet over medium-high heat. Add fennel; sauté 3 minutes. Add sun-dried tomatoes and garlic and stir 1 minute. Sprinkle shrimp with salt and pepper. Add shrimp to skillet and cook until just opaque in center, about 1 minute per side. Season to taste with salt and pepper. Sprinkle with dill, then feta.

TagsShrimp Shellfish Seafood Fennel Root Vegetable Vegetable Dill Herbs & Spices Main Starter Dinner Gluten Free Nut Free Easy Quick Weeknight Meals Saute Bon Appétit

Recipe notes

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