Shrimp with Fennel, Dill, and Feta
- 2 tablespoons fresh dill
- 2 medium fennel bulbs (about 3 1/2 cups)
- ½ cup oil-packed sun-dried tomatoes, 2 tablespoons oil reserved
- 2/3 cup crumbled feta cheese
- 2 garlic cloves
- 1 1/3 pounds uncooked large shrimp, peeled, deveined, tails left intact
Heat 2 tablespoons oil from sun-dried tomatoes in large nonstick skillet over medium-high heat. Add fennel; sauté 3 minutes. Add sun-dried tomatoes and garlic and stir 1 minute. Sprinkle shrimp with salt and pepper. Add shrimp to skillet and cook until just opaque in center, about 1 minute per si...