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Print this Recipe    Orange Shrimp

Italian Orange Scented Shrimp with Vermouth and Fennel
'GAMBERI ALL'ARANCIA E FINOCCHIO
SERVES 4-6

1 fennel bulb with feathery top
6 tbls. extra virgin olive oil
4 garlic cloves, peeled and minced
1- 1.5 lbs. shrimp, peeled and deveined
10 basil leaves finely chopped
1/4 cup finely chopped orange zest
1/2 cup dry vermouth
juice of 1 lemon
Salt and freshly ground pepper

Remove the feathery fronds from the fennel bulb, reserving a large
handful. Cut the fennel bulb in half lengthwise and remove the
core. Cut into thin slices. Finely chop the reserved tops.

Heat olive oil in a large saute pan over medium heat. Add the
sliced fennel and cook until softened, about 10 minutes. Add the
garlic and cook for 1 minute. Add the shrimp, basil, chopped fennel
tops, orange zest and cook until the shrimp turn pink. Add the
vermouth and lemon juice and cook for 1 minute over high heat.
Season with salt and pepper to taste. Serve immediately.

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