Shrimp, Orange Scented with Vermouth and Fennel

1. 1

   Remove the feathery fronds from the fennel bulb, reserving a large handful.

2. 2

   Cut the fennel bulb in half lengthwise and remove the core.

3. 3

   Cut into thin slices.

4. 4

   Finely chop the reserved tops.

5. 5

   Heat olive oil in a large saute pan over medium heat.

6. 6

   Add the sliced fennel and cook until softened, about 10 minutes.

7. 7

   Add the garlic and cook for 1 minute.

8. 8

   Add the shrimp, basil, chopped fennel tops, orange zest and cook until the shrimp turn pink.

9. 9

   Add the vermouth and lemon juice and cook for 1 minute over high heat.

10. 10

    Season with salt and pepper to taste.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.