Photography: Becky Luigart-Stayner; Styling: Jan Gautro
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
How to Make It
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.
I read the reviews before making. I left the fennel out completely and added butter to the sauce. Gave it some richness. Thought the dish was wonderful. I'm giving 4 stars because of removing the fennel & adding the butter. 5 stars this way. Give it a try.
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