Mediterranean Sautéed Shrimp & Fennel

http://www.eatingwell.com/recipes/mediterranean_shrimp_fennel.html

From EatingWell:  November/December 2009

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.

4 servings | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

• 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

Preparation

1. 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.

Nutrition

187 Calories; 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).