Shrimp Palermo

Name: Shrimp Palermo
Ingredients: 1 1/2 tablespoons olive oil; 1 1/2 cups sliced fresh fennel bulb; 1/2 pound uncooked large shrimp, peeled, deveined; 3 large garlic cloves, minced; 1/3 cup dry vermouth; 3 tablespoons orange juice; 1 teaspoon grated orange peel; Orange slices (optional); Chopped fennel fronds (optional)

9 ingredients

9 steps

Ingredients

1 1/2 tablespoons olive oil
1 1/2 cups sliced fresh fennel bulb
1/2 pound uncooked large shrimp, peeled, deveined
3 large garlic cloves, minced
1/3 cup dry vermouth
3 tablespoons orange juice
1 teaspoon grated orange peel
Orange slices (optional)
Chopped fennel fronds (optional)

Directions

1

Heat oil in heavy medium skillet over medium heat.
2

Add fennel; saute until beginning to soften and color, about 5 minutes.
3

Add shrimp and garlic; saute 1 minute.
4

Cover skillet; cook until shrimp are just pink, about 2 minutes.
5

Add vermouth, orange juice and orange peel to skillet.
6

Increase heat to medium-high; cook uncovered until sauce is slightly reduced and shrimp are opaque in center, about 3 minutes longer.
7

Season to taste with salt and pepper.
8

Transfer shrimp to plates; top with sauce.
9

Garnish with orange slices and sprinkle with fennel fronds, if desired.