Saffron Shrimp with Fennel Seeds

Saffron Shrimp with Fennel Seeds Recipe
Photography: Becky Luigart-Stayner; Styling: Jan Gautro
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.

Yield:

6 servings (serving size: 5 ounces shrimp)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

June 2003
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