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.
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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