Shrimp with Caramelized Fennel
|Serving Size 1 serving|
|Amount Per Serving|
|Calories from Fat||110|
|Total Fat||13 g|
|Saturated Fat||2.5 g|
|Trans Fat||0 g|
|Total Carbs||10 g|
|Dietary Fiber||3 g|
|Vitamin A||6 %|
|Vitamin C||25 %|
- Recipe Serves4
- Preparation Time15 min
- Marinate for15 min
- Cooking Time20 min
- 1 lb. uncooked large shrimp
- 2 Tbsp. lemon juice
- 1 clove garlic, chopped
- 1/2 tsp. grated lemon peel
- 1 Knorr® Vegetarian Vegetable Bouillon Cube, crumbled
- 3 Tbsp. olive oil
- 1 medium fennel bulb, thinly sliced
- 1 large onion, thinly sliced
- Combine shrimp, lemon juice, garlic and lemon peel in large non-aluminum bowl or resealable plastic bag. Cover, or close bag, and marinate in refrigerator 15 minutes.
- Combine 1/4 cup water with Knorr® Vegetarian Vegetable Bouillon Cube in small microwave-safe bowl. Cook at HIGH in microwave 15 seconds and stir until smooth; set aside.
- Meanwhile, heat 2 tablespoons olive oil in 12-inch nonstick skillet over medium heat and cook fennel and onion, stirring occasionally, 15 minutes or until vegetables are golden. Add 2 tablespoon Bouillon mixture and cook, stirring 1 minute until liquid is absorbed. Remove vegetables to serving platter and keep warm.
- Remove shrimp from marinade, discarding marinade. Heat remaining 1 tablespoon olive oil In same skillet over medium-high heat and cook shrimp, stirring occasionally, 3 minutes. Add remaining Bouillon mixture and cook 1 minute until shrimp turn pink.
- To serve, spoon shrimp over fennel and onion. Season, if desired, with freshly ground black pepper.
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