Shrimp Saganaki
- Number of Servings: 4
Ingredients
16 oz Shrimp, cooked 1 serving Lemon, fresh squeezed, juice of one whole lemon 1 tbsp Olive Oil 1 bulb Fennel 5 medium (4-1/8" long) Scallions, raw 1 pepper Jalapeno Peppers 4 fl oz White Wine .5 cup, crumbled Feta Cheese
PREPARATION
Toss shrimp with 1 tablespoon lemon juice in a medium bowl and sprinkle with salt.
Heat oil in a large skillet (or “saganaki” pan) over medium heat. Add fennel, scallions and chile pepper and cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Pour in wine. Cook, stirring, for 1 minute. Place the shrimp on top of the fennel mixture, cover and cook until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from the heat.
Transfer the shrimp to a plate. Add the remaining 1 tablespoon lemon juice, feta and pepper to the pan and stir until the cheese begins to melt, about 1 minute. Serve the shrimp atop the fennel mixture.
Serving Size: 1/4 of the meal
Number of Servings: 4
Recipe submitted by SparkPeople user ANDTCKRTOO.
Toss shrimp with 1 tablespoon lemon juice in a medium bowl and sprinkle with salt.
Heat oil in a large skillet (or “saganaki” pan) over medium heat. Add fennel, scallions and chile pepper and cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Pour in wine. Cook, stirring, for 1 minute. Place the shrimp on top of the fennel mixture, cover and cook until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from the heat.
Transfer the shrimp to a plate. Add the remaining 1 tablespoon lemon juice, feta and pepper to the pan and stir until the cheese begins to melt, about 1 minute. Serve the shrimp atop the fennel mixture.
Serving Size: 1/4 of the meal
Number of Servings: 4
Recipe submitted by SparkPeople user ANDTCKRTOO.
Nutritional Info Amount Per Serving
- Calories: 239.8
- Total Fat: 8.8 g
- Cholesterol: 237.7 mg
- Sodium: 498.0 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 2.4 g
- Protein: 27.6 g
Member Reviews