Serve this sautéed fennel and shrimp with a tomato-caper sauce in whatever way suits your fancy—with pasta, whole grains, such as bulgur or brown rice, or even mashed potatoes. Serve with: A mixed green salad.
Active Time: 25 minutes |
Total Time: 25 minutes
1 tablespoon extra-virgin olive oil
1 large fennel bulb, cored and cut into 2-inch-long strips (about 4 cups)
1 15-ounce can diced tomatoes, preferably fire-roasted
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 pound peeled and deveined raw shrimp (21-25 per pound)
2 tablespoons capers, rinsed
1/4 teaspoon freshly ground pepper
1/4 cup crumbled feta cheese
Heat oil in a large skillet over medium heat. Add fennel and cook, stirring occasionally, until starting to brown, 6 to 8 minutes. Add tomatoes and oregano and cook, stirring and scraping up any browned bits, about 30 seconds. Add shrimp and cook, stirring occasionally, until pink and just cooked through, about 4 minutes. Stir in capers and pepper. Serve sprinkled with feta.
7 g Fat;
2 g Sat;
3 g Mono;
176 mg Cholesterol;
10 g Carbohydrates;
21 g Protein;
3 g Fiber;
610 mg Sodium;
412 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 3 lean meat, 1 fat
Nutrition Note: Vitamin C (45% daily value), Iron (20% dv), Vitamin A (15% dv).