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Photography: Becky Luigart-Stayner; Styling: Jan Gautro Photo by: Photography: Becky Luigart-Stayner; Styling: Jan Gautro

Saffron Shrimp with Fennel Seeds

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.

Cooking Light JUNE 2003

  • Yield: 6 servings (serving size: 5 ounces shrimp)

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.

Nutritional Information

Amount per serving
  • Calories: 193
  • Calories from fat: 13%
  • Fat: 2.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 1g
  • Protein: 31g
  • Carbohydrate: 2.7g
  • Fiber: 0.5g
  • Cholesterol: 229mg
  • Iron: 4mg
  • Sodium: 422mg
  • Calcium: 99mg
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Saffron Shrimp with Fennel Seeds recipe

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