Recipe - Shrimp Orange Scented With Vermouth And Fennel

1 Whole fennel bulb with
Feathery top
6 tablespoon Extra virgin olive oil
4 Whole garlic cloves
Peeled and minced
1 One half pound Shrimp peeled and
Deveined
10 Whole basil leaves finely
Chopped
One fourth cup Orange zest finely
Chopped
One half cup Dry vermouth
1 Whole lemon juiced
Salt and freshly ground
Pepper

Remove the feathery fronds from the fennel bulb, reserving a large handful.
Cut the fennel bulb in half lengthwise and remove the core. Cut into thin
slices. Finely chop the reserved tops.

Heat olive oil in a large saute pan over medium heat. Add the cut or sliced up
fennel and cook until softened, about 10 minutes. Add the garlic and cook
for 1 minute.

Add the shrimp, basil, chopped fennel tops, orange zest and cook until the
shrimp turn pink. Add the vermouth and lemon juice and cook for 1 minute
over high heat. Season with salt and pepper to taste.

Serve immediately.

Posted to MMRecipes Digest V3 #191

Date: Wed, 10 Jul 1996 09:12:55 0500

From: Sharon jouet@telalink.net

Recipe By : Cucina del Mare Fish and Seafood Italian Style, Evan
Kleiman