Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0

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.

Source: EatingWell Magazine, November/December 2009


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • 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 Facts

178 calories; protein 22.9g; carbohydrates 8.8g; dietary fiber 3.6g; sugars 4.8g; fat 6.4g; saturated fat 2.1g; cholesterol 167.2mg; vitamin a iu 1063.6IU; vitamin c 21.3mg; folate 28.3mcg; calcium 180.1mg; iron 1.7mg; magnesium 59.3mg; potassium 720.1mg; sodium 400.7mg; thiamin 0.6mg.

1 vegetable, 3 lean meat, 1 fat