Shrimp with Fennel and Red Onion

Yield:

4 servings (serving size: 1 cup)

Nutritional 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

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

Preparation

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.

Note:

Lori Longbotham,

May 2004