12 jumbo shrimp (6-8 per pound), peeled and deveined, tails left on (see Ingredient Note)
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 jalapeño or serrano, seeded and minced
1/2 cup Chardonnay, preferably Greek
1/2 cup crumbled feta cheese, preferably Greek
Freshly ground pepper to taste
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.
Ingredient note: Shrimp is usually sold by the number needed to make 1 pound. For example, “6-8 count” means there will be 6 to 8 shrimp in a pound. Shrimp that size are usually labeled “jumbo.” Prawns will also work well in this recipe.
article courtesy of KitchenDaily.com
Gina Pearson, Wife Of Bishop Carlton Pearson Files For Divorce
BREAKING NEWS: Bishop Veron Ashe Has Passed Away
Northeast Ohio: Heavy Snow Is On The Way This Week
Jekalyn Carr Makes Her Daytime TV Debut With Performance Of “I Believe God” On ‘Tamron Hall’
Erica Campbell & Roland Martin To Host Urban One Honors May 16th On TV One
1K Phew Is Shaking Up The Gospel Rap Scene | ‘On Fire’ Debut [LISTEN]
NFL Legend Gale Sayers Dead At 77
Sharing Laughter and Tears with Kirk Franklin | ‘Father’s Day’ Exclusive