Directions:
- Heat oil in heavy medium skillet over medium heat. Add fennel; sauté until beginning to soften and color, about 5 minutes. Add shrimp and garlic; sauté 1 minute. Cover skillet; cook until shrimp are just pink, about 2 minutes. Add vermouth, orange juice and orange peel to skillet. Increase heat to medium-high; cook uncovered until sauce is slightly reduced and shrimp are opaque in center, about 3 minutes longer. Season to taste with salt and pepper.
- Transfer shrimp to plates; top with sauce. Garnish with orange slices and sprinkle with fennel fronds, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 536.21 Kcal (2245 kJ) | ||
| Calories from fat | 288.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.09g | 49% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 1330.83mg | 55% | |
| Potassium | 429.77mg | 9% | |
| Total Carbs | 45.84g | 15% | |
| Sugars | 1.91g | 8% | |
| Dietary Fiber | 3.29g | 13% | |
| Protein | 10.25g | 20% | |
| Vitamin C | 22.2mg | 37% | |
| Iron | 1.9mg | 10% | |
| Calcium | 77.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 208.71 Kcal (874 kJ) | ||
| Calories from fat | 112.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.49g | 49% | |
|---|---|---|---|
| Cholesterol | 25.6mg | 22% | |
| Sodium | 518.01mg | 55% | |
| Potassium | 167.28mg | 9% | |
| Total Carbs | 17.84g | 15% | |
| Sugars | 0.74g | 8% | |
| Dietary Fiber | 1.28g | 13% | |
| Protein | 3.99g | 20% | |
| Vitamin C | 8.6mg | 37% | |
| Iron | 0.7mg | 10% | |
| Calcium | 30mg | 8% | |
* 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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