This is a one-pan dish that you’ll be sure to hit the “repeat” button on for an easy weekday meal. If you’ve never used fennel bulb, don’t let that deter you. Fennel is often celebrated for its “licoricey” flavor, which tends to turn away those who aren’t fans of the traditional black candy. Fresh fennel has a beautiful taste, adds crunch, and brings a brightness to this dish.
Makes 4 hearty servings; Each serving has approximately 395 calories, 28g protein, 44g carbohydrate, 10g fat.
- 1 lb shrimp, peeled and deveined
- 2 fennel bulbs
- 4-6 pieces of sundried tomatoes packed in oil, plus 1 TBSP of the oil
- 3 garlic cloves, minced
- 3 TBSP fresh dill, chopped
- Salt and pepper to taste
- 1/2 cup feta or goat cheese (optional)
- Cut fronds and stalks from the fennel and discard. Cut each bulb in half lengthwise, and then slice crosswise into strips. Set aside momentarily.
- Slice pieces of sundried tomatoes into thin strips. In a large skillet, warm the oil from the sundried tomatoes. Add tomatoes and garlic and sauté until garlic is fragrant, about 30 seconds.
- Add sliced fennel to the pan and sauté for 5 minutes, stirring frequently. The fennel should soften but still retain some crunch.
- Combine shrimp into the mixture, and sauté an additional 5 minutes or until shrimp is cooked through but still tender. Top mixture with dill and toss to combine.
- To add a little creaminess to this dish, top with 1/2 cup crumbled feta or goat cheese.