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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
12 jumbo shrimp, (6-8 per pound), peeled and deveined |
2 tablespoons lemon juice, divided |
1/4 teaspoon salt |
1 tablespoon extra-virgin olive oil |
1 medium bulb fennel, cored and finely chopped |
5 scallions, thinly sliced |
1 small chile pepper, such as jalape±o or serrano seeded and minced |
1/2 cup chardonnay, preferably greek |
1/2 cup crumbled feta cheese, preferably greek |
freshly ground pepper, to taste |
Directions:
1. Toss shrimp with 1 tablespoon lemon juice in a medium bowl and sprinkle with salt.
2. Heat oil in a large skillet (or “saganaki” pan) over medium heat. Add fennel, scallions and chile pepper and cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Pour in wine. Cook, stirring, for 1 minute. Place the shrimp on top of the fennel mixture, cover and cook until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from the heat.
3. Transfer the shrimp to a plate. Add the remaining 1 tablespoon lemon juice, feta and pepper to the pan and stir until the cheese begins to melt, about 1 minute. Serve the shrimp atop the fennel mixture.
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