Shrimp Palermo Recipe
- 1 1/2 tablespoons olive oil
- 1 1/2 cups sliced fresh fennel bulb
- 1/2 pound uncooked large shrimp, peeled, deveined
- 3 large garlic cloves, minced
- 1/3 cup dry vermouth
- 3 tablespoons orange juice
- 1 teaspoon grated orange peel
- Orange slices (optional)
- Chopped fennel fronds (optional)
- 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.
