Directions:
- Split shrimp in half lengthwise.
- In a 12-inch to 14-inch saute pan, heat oil until smoking. Add shrimp, garlic and chilies and cook until shrimp have turned red on one side but garlic is still light brown. Add wine and extra virgin olive oil and turn shrimp over to cook 1 or more minute. Add mint and fennel and toss through. Pour in warm serving bowl and serve.
- Chop guanciale into 1-inch batonettes and place into a cold pan over medium heat. Cook until fat is rendered, about 5 to 6 minutes, and add radicchio. Saute over high heat until wilted, add rosemary and vinegar, season with salt and pepper and toss to coat. Serve hot or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1206.97 Kcal (5053 kJ) | ||
| Calories from fat | 843.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 93.76g | 144% | |
|---|---|---|---|
| Cholesterol | 161.52mg | 54% | |
| Sodium | 2840.59mg | 118% | |
| Potassium | 349.62mg | 7% | |
| Total Carbs | 68g | 23% | |
| Sugars | 0.88g | 4% | |
| Dietary Fiber | 4.35g | 17% | |
| Protein | 21.49g | 43% | |
| Vitamin C | 22.4mg | 37% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 91.1mg | 506% | |
| Calcium | 108.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 334.1 Kcal (1399 kJ) | ||
| Calories from fat | 233.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.95g | 144% | |
|---|---|---|---|
| Cholesterol | 44.71mg | 54% | |
| Sodium | 786.3mg | 118% | |
| Potassium | 96.78mg | 7% | |
| Total Carbs | 18.82g | 23% | |
| Sugars | 0.24g | 4% | |
| Dietary Fiber | 1.2g | 17% | |
| Protein | 5.95g | 43% | |
| Vitamin C | 6.2mg | 37% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 25.2mg | 506% | |
| Calcium | 30.1mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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