Shrimp with Fennel, Dill, and Feta

Shrimp with Fennel, Dill, and Feta
Photo by Leo Gong


  • 2 tablespoons fresh dill
  • ½ cup oil-packed sun-dried tomatoes, 2 tablespoons oil reserved
  • 1 1/3 pounds uncooked large shrimp, peeled, deveined, tails left intact
  • 2/3 cup crumbled feta cheese
  • 2 garlic cloves
  • 2 medium fennel bulbs (about 3 1/2 cups)

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...

View full recipe at Epicurious


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