Рецепт Ina Garten's Roasted Shrimp with Feta
Ингредиенты
- per capita shrimp consumption which hit 3.6 lbs. last year. Just for comparison, salmon
- hazelnut. As you can see, three of these
- And as you can see, the other ingredient boosting that flavor is Fennel
- tablespoons good olive oil, divided
- 1½ cups
- medium-diced fennel
- 1 tablespoon
- minced garlic (3 cloves)
- 1
- (14½-ounce) can diced tomatoes
- 1 tablespoon
- Pernod or Ouzo
- ½ teaspoon
- freshly ground black pepper
- 1¼ pounds
- (16 to 20 per pound) peeled shrimp with tails on
- 5 ounces
- good feta cheese, coarsely crumbled
- 3 tablespoons
- minced fresh parsley
- 1 teaspoon
- grated lemon zest
- Preheat the
- oven to 400 degrees.
- 1. Heat 2
- tablespoons of the olive oil in a 10- or 12-inch heavy ovenproof skillet over
- medium-low heat. Add the fennel and sauté for 8 to 10 minutes, until the fennel
- is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a
- parsley, and lemon zest with the remaining 2 tablespoons of olive oil and
View Full Recipe at CHEWING THE FAT
Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 70g | |
Calories 348 | |
Calories from Fat 313 | 90% |
Total Fat 35.51g | 44% |
Saturated Fat 9.44g | 38% |
Trans Fat 0.0g | |
Cholesterol 34mg | 11% |
Sodium 426mg | 18% |
Potassium 49mg | 1% |
Total Carbs 2.64g | 1% |
Dietary Fiber 0.2g | 1% |
Sugars 1.62g | 1% |
Protein 5.72g | 9% |