Saffron Shrimp with Fennel Seeds

Saffron Shrimp with Fennel Seeds
Photo by Photography: Becky Luigart-Stayner


  • ¼ cup chopped fresh flat-leaf parsley
  • 2 pounds large shrimp, peeled and deveined
  • ½ teaspoon saffron threads
  • 2 garlic cloves, minced
  • ½ teaspoon salt
  • 1 cup dry white wine
  • 1 tablespoon fennel seeds

Combine first 5 ingredients in a large nonstick skillet; bring to a boil. Cook 5 minutes; add shrimp. Cover and cook 2 minutes or until shrimp are done, stirring occasionally. Spoon mixture into a bowl, and chill. Stir in parsley before serving.

View full recipe at My Recipes


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