Von Schwarzbek - Island Dreaming
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Von Schwarzbek
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La Belle Cuisine - More Seafood Recipes

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Sautéed Shrimp with Garlic, Fennel,
Tomatoes and Orzo




"There's something about garlic that creates excitement.
People can get real loose around garlic."
~ Lloyd Harris, 'Time' Magazine

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 Peppers, oranges and fennel fill bins at a vegetable vendors stall
Peppers, oranges and fennel fill
bins at a vegetable vendor's stall

Pablo Corral Vega
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Sautéed Shrimp with Garlic, Fennel,
Tomatoes and Orzo

Bon Appetit Archives

3 tablespoons olive oil
1 1/2 pounds uncooked large shrimp, peeled, deveined
1 large fennel bulb with fronds, trimmed, thinly sliced, fronds reserved
2 tablespoons chopped garlic
1/2 teaspoon dried crushed red pepper
1 pound plum tomatoes, chopped
1/3 cup dry white wine
1/4 cup fresh lemon juice
20 Kalamata olives, pitted, halved
1 cup crumbled soft, fresh goat cheese (4 ounces)
3 1/2 cups freshly cooked orzo (1 cup uncooked)

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp, sauté until almost cooked through, about 2 minutes per side. Transfer to bowl. Add 1 tablespoon oil to the same skillet. Add sliced fennel, garlic and crushed red pepper; sauté 3 minutes. Add tomatoes and wine; simmer until fennel is tender, about 4 minutes. Return shrimp to skillet. Add lemon juice and olives and simmer until shrimp are cooked through, about 2 minutes. Season with salt and pepper. Add goat cheese and simmer until cheese begins to melt, about 30 seconds. Place orzo in bowl. Stir in shrimp mixture; garnish with fennel fronds. Serves 4.

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