Include in Print View:

Shrimp, Orange Scented With Vermouth & Fenn

Shrimp~ Orange Scented With Vermouth & Fenn recipe image
This vibrant dish combines succulent shrimp with the anise-like sweetness of fennel and the bright acidity of orange and lemon. The dry vermouth adds a sophisticated depth, creating a light yet satisfying sauce that clings beautifully to the seafood. ItâÂÂs a perfect weeknight meal that feels elegant enough for guests. The fresh basil and fennel fronds add a fragrant herbal finish. Serve over rice or with crusty bread to soak up the flavorful juices. Quick to prepare, this recipe highlights simple, high-quality ingredients for a dish that is both healthy and delicious.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 11.6
Dietary: Gluten-free
Description
This vibrant dish combines succulent shrimp with the anise-like sweetness of fennel and the bright acidity of orange and lemon. The dry vermouth adds a sophisticated depth, creating a light yet satisfying sauce that clings beautifully to the seafood. ItâÂÂs a perfect weeknight meal that feels elegant enough for guests. The fresh basil and fennel fronds add a fragrant herbal finish. Serve over rice or with crusty bread to soak up the flavorful juices. Quick to prepare, this recipe highlights simple, high-quality ingredients for a dish that is both healthy and delicious.
Ingredients
  • 1 Whole Fennel bulb with
Directions
  1. 1
    Remove the feathery fronds from the fennel bulb, reserving a large handful, and finely chop them.
  2. 2
    Cut the fennel bulb in half lengthwise, remove the core, and slice thinly.
  3. 3
    Heat extra virgin olive oil in a large sauté pan over medium heat.
  4. 4
    Add the sliced fennel to the pan and cook until softened, about 10 minutes.
  5. 5
    Add minced garlic and cook for 1 minute until fragrant.
  6. 6
    Add shrimp, chopped basil, chopped fennel tops, and orange zest; cook until the shrimp turn pink.
  7. 7
    Pour in dry vermouth and lemon juice, then cook for 1 minute over high heat.
  8. 8
    Season with salt and freshly ground pepper to taste.
  9. 9
    Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 11.6kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 15.4mg1%
Total Carbohydrate 2.7g1%
Dietary Fiber 1.2g5%
Sugars 0.9g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original text listed "Kleiman" as a step, which appears to be an author attribution or signature and has been removed.

Ensure shrimp are peeled and deveined before cooking. If using frozen shrimp, thaw completely and pat dry.

Dry vermouth adds a distinct herbal note; if unavailable, dry white wine can be used as a substitute.

Do not overcook the shrimp, as they will become rubbery. They are done as soon as they turn opaque and pink.

Serve with crusty bread to mop up the flavorful vermouth and citrus sauce.

Keywords: shrimp, fennel, orange, vermouth, garlic, basil, lemon, mediterranean, seafood, sauté, quick dinner, healthy, citrus, herbs, olive oil, easy recipe, weeknight meal, light dinner
Read it online: https://www.chefs-mate.com/recipe/shrimp-orange-scented-with-vermouth-fenn/