Ingredients
- 1 tablespoon Extra-Virgin Olive Oil
- 1 large cored and cut into 2-inch-long strips (about 4 cups) Fennel Bulb
- 1 15-ounce can diced, preferably fire-roasted Tomatoes
- 1 tablespoon chopped fresh or 1 teaspoon dried Oregano
- 1 pound peeled and deveined raw Shrimp
- 2 tablespoons rinsed Capers
- 1/4 teaspoon Freshly Ground Pepper
- 1/4 cup crumbled Feta Cheese
Directions
You can serve this sautéed fennel and shrimp with a tomato-caper sauce in whatever way you like to have it. You can serve it with low carb zoodles or if you are not limiting carbs you can follow the traditional side dishes such as pasta, whole grains, such as bulgur or brown rice, or even mashed potatoes. You can even serve it with mixed green salad.
Recipe Credit: eatingwell.com
Steps
1 Done | Heat oil in a large skillet over medium heat. Add fennel and cook, stirring occasionally, until starting to brown for 6 to 8 minutes. |
2 Done | Add tomatoes and oregano and cook, stirring and scraping up any browned bits for about 30 seconds. |
3 Done | Add shrimp and cook, stirring occasionally, until pink and just cooked through for about 4 minutes. Stir in capers and pepper. Serve sprinkled with feta. |
