Mediterranean Sautéed Shrimp & Fennel 

Yield: 4 servings

Servings: 4

Prep Time: 25 minutes

Total Time: 25 minutes

Recipe Description:

Serve this sautéed fennel and shrimp with a tomato-caper sauce in whatever way suits your fancy-with pasta, whole grains, such as bulgur or brown rice, or even mashed potatoes. Serve with: A mixed green salad.

Recipe Ingredients:

1. 1 tablespoon extra-virgin olive oil
2. 1 large fennel bulb, cored and cut into 2-inch-long strips (about 4 cups)
3. 1 15-ounce can diced tomatoes, preferably fire-roasted 
4. 1 tablespoon chopped fresh oregano or 1 teaspoon dried
5. 1 pound Rainbow 20oz XL Raw Tail-On Shrimp 
6. 2 tablespoons capers, rinsed
7. 1/4 teaspoon freshly ground pepper
8. 1/4 cup crumbled feta cheese

Recipe Steps:

1. Heat oil in a large skillet over medium heat. Add fennel and cook, stirring occasionally, until starting to brown, 6 to 8 minutes. Add tomatoes and oregano and cook, stirring and scraping up any browned bits, about 30 seconds. Add shrimp and cook, stirring occasionally, until pink and just cooked through, about 4 minutes. Stir in capers and pepper. Serve sprinkled with feta.

Recipe Nutrition:

Per serving: 187 calories; 7 g fat (2 g sat, 3 g mono); 176 mg cholesterol; 10 g carbohydrate; 21 g protein; 3 g fiber; 610 mg sodium; 412 mg potassium

Nutrition Bonus: Vitamin C (45% daily value), Iron (20% dv), Vitamin A (15% dv).

1/2 Carbohydrate Servings

Exchanges: 1 vegetable, 3 lean meat, 1 fat