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Ингредиенты
- 6 Tbsp. extra-virgin extra virgin olive oil
- 1/2 x red onion thinly sliced
- 1 x garlic clove peeled, smashed flat
- 1 x warm pepper thinly sliced
- 1/2 x fennel bulb thinly sliced,
- Â Â and fronds set aside
- 6 x cherry tomatoes halved
- 1/2 c. white wine
- 1/2 c. sea water
- Â Â (or possibly 1/2 c. water mixed with 1 tspn sea salt)
- 16 x jumbo shrimp peeled, heads and
- Â Â tails left on
- 1/8 c. minced flat-leaf parsley
Инструкции
- In a 6-qt soup pot, heat the oil over medium heat till smoking. Add in the onion, garlic, warm pepper, and fennel and cook till soft and light golden, 8 to 10 min.
- Add in the tomatoes, wine and water, and bring to a boil. Lower the heat and simmer 10 min. Add in the shrimp and simmer till cooked through, about 5 min. Pour into a bowl and garnish with fennel fronds and parsley.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 4 servings | |
| Calories 283 | |
| Calories from Fat 187 | 66% |
| Total Fat 21.18g | 26% |
| Saturated Fat 2.95g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 62mg | 3% |
| Potassium 713mg | 20% |
| Total Carbs 13.11g | 3% |
| Dietary Fiber 3.7g | 12% |
| Sugars 6.93g | 5% |
| Protein 7.36g | 12% |
