This dish gets its unique flavor from fennel. When raw, fennel has a licorice-like flavor but the flavor mellows and becomes more delicate when cooked. Caramelizing the onion and fennel brings out their natural sweetness.
cost per recipe: $13.97
The price is determined by the national average.
tablespoons olive oil
large fennel bulb, trimmed, cut in quarters lengthwise and thinly sliced (about 2 cups)
large onion, cut in half and thinly sliced (about 1 cup)
small red bell pepper, cut into 2-inch-long strips (about 1 cup)
cloves garlic, minced
tablespoon tomato paste
cups Swanson® Aseptic Vegetable Broth or Swanson® Seafood Stock
teaspoon dried oregano leaves, crushed
pounds uncooked shrimp (21-25 count per pound), peeled and deveined
Grate 1 teaspoon zest and squeeze 2 teaspoons juice from the lemon.
Heat the oil in a 12-inch skillet over medium-high heat. Add the fennel and onion and cook for 6 minutes or until the vegetables are tender and browned, stirring occasionally. Add the red pepper and cook for 3 minutes. Add the garlic and cook and stir for 1 minute. Add the tomato paste and cook and stir for 1 minute.
Add the broth and oregano to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Reduce the heat to medium and cook for 3 minutes.
Stir in the shrimp. Cover and cook for 5 minutes or until the shrimp are cooked through, stirring occasionally. Stir in the lemon juice. Season to taste. Sprinkle with the lemon zest.