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Shrimp with Fennel and Red Onion

Yield 4 servings (serving size: 1 cup)

Ingredients

  • 1 large fennel bulb
  • 2 tablespoons extra-virgin olive oil
  • 2 cups (1/4-inch-thick) sliced red onion
  • 1 pound medium shrimp, cooked, peeled, and deveined
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon grated lemon rind
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 213
  • fat 8 g
  • satfat 1 g
  • monofat 5 g
  • polyfat 1 g
  • protein 26 g
  • carbohydrate 11 g
  • fiber 3 g
  • cholesterol 223 mg
  • iron 4 mg
  • sodium 434 mg
  • calcium 76 mg

How to Make It

  1. Trim tough outer leaves from fennel; remove and discard stalks. Cut bulb in half vertically, discarding core. Cut each half crosswise into 1/4-inch-thick slices. Heat oil in a nonstick skillet over medium-high heat. Add the fennel and onion, and cook, stirring constantly, 7-10 minutes or until browned. Reduce heat to medium; add shrimp and next 5 ingredients (shrimp through pepper), stirring constantly until thoroughly heated.