Shrimp, Orange Scented with Vermouth and Fennel
| Yield: | 4 Servings |
| Categories: | Seafood, Entrees |
| 1 | Whole fennel bulb with | |
| Feathery top | ||
| 6 | tb | Extra virgin olive oil |
| 4 | Whole garlic cloves -- | |
| Peeled and minced | ||
| 1 1/2 | lb | Shrimp -- peeled and |
| Deveined | ||
| 10 | Whole basil leaves -- finely | |
| Chopped | ||
| 1/4 | c | Orange zest -- finely |
| Chopped | ||
| 1/2 | c | Dry vermouth |
| 1 | Whole lemon -- juiced | |
| Salt and freshly ground | ||
| Pepper |
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