Sautéed Shrimp with Grapes and Fennel
Recipe courtesy of California Table Grape Commission.
1 pound frozen, cooked shrimp
2 tablespoons olive oil
1 tablespoon minced garlic (4 to 5 garlic cloves)
1 tablespoon crushed fennel seed
1/8 teaspoon crushed red chili flakes
1 fennel bulb, thinly sliced fresh (about 1 1/2 cups)
1 cup green California seedless grapes
1/4 cup white wine or vermouth
3 tablespoons butter
1 tablespoon fennel grass from top of fennel bulb, chopped
1/4 teaspoon salt
- Heat olive oil in large non-stick frying pan over high heat. Add garlic, fennel seed and chili flakes. Stir. Let cook about 1 minute until garlic just begins to brown.
- Add frozen cooked shrimp, sliced fennel bulb, grapes and salt and continue to cook for 2 to 3 more minutes, until shrimp is heated through. Add white wine or vermouth, and simmer briefly, only about 30 seconds. Remove from heat; add butter and swirl pan to melt in. Adjust seasoning to taste; sprinkle with fennel grass and serve.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 367; Calories From Fat: 43; Total Fat: 17g; Cholesterol: 23mg; Total Carbs: 15g; Fiber: 3g; Protein: 35g; Sodium: 180mg.
Recipe and photograph courtesy of California Table Grape Commission.