Mediterranean Sautéed Shrimp & Fennel

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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.

Mediterranean Sautéed Shrimp & Fennel
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 25 minutes

  • 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

Directions
  1. 4 servings

  2. 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.


Nutritional Facts

Servings
4
Per serving
Calories
187
Carbohydrates
10g
Fat
7g
Saturated Fat
2g
Monounsaturated Fat
3g
Protein
21g
Cholesterol
176mg
Dietary Fiber
3g
Potassium
412mg
Sodium
610mg
Added Sugars
Exchanges
1 vegetable
3 lean meat
1 fat
Carbohydrate Servings
1/2
Vitamin C (45% daily value)
Iron (20% dv)
Vitamin A (15% dv).

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