1tablespoon olive oil
3 1/2 cups thinly sliced fennel bulb(about 3/4 pound)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 garlic cloves, thinly sliced
1 bay leaf
1/2 teaspoon crushed red pepper 3/4 pound large shrimp, peeled and deveined
2 tablespoons fresh lime juice
Lime wedges (optional)
Heat oil in a large nonstick skillet over medium-high heat. Add sliced fennel, salt, freshly ground black pepper, garlic, and bay leaf; cook 5 minutes or until fennel is crisp- tender, stirring occasionally. Add red pepper and shrimp to pan; cook 3 minutes or until shrimp are done, stirring occasionally. Stir in lime juice. Serve with lime wedges, if desired.
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