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Saffron Shrimp with Fennel Seeds

Photography: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 6 servings (serving size: 5 ounces shrimp)
This appetizer is great chilled or at room temperature. Be sure to have French bread to sop up the delicious juices, or serve it over rice. The color and flavor of this dish intensify as it stands.

Ingredients

  • 1 cup dry white wine
  • 1 tablespoon fennel seeds
  • 1/2 teaspoon saffron threads
  • 1/2 teaspoon salt
  • 2 garlic cloves, minced
  • 2 pounds large shrimp, peeled and deveined
  • 1/4 cup chopped fresh flat-leaf parsley

Nutrition Information

  • calories 193
  • caloriesfromfat 13 %
  • fat 2.8 g
  • satfat 0.5 g
  • monofat 0.5 g
  • polyfat 1 g
  • protein 31 g
  • carbohydrate 2.7 g
  • fiber 0.5 g
  • cholesterol 229 mg
  • iron 4 mg
  • sodium 422 mg
  • calcium 99 mg

How to Make It

  1. Combine first 5 ingredients in a large nonstick skillet; bring to a boil. Cook 5 minutes; add shrimp. Cover and cook 2 minutes or until shrimp are done, stirring occasionally. Spoon mixture into a bowl, and chill. Stir in parsley before serving.