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Receta Ina Garten's Roasted Shrimp with Feta

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Ingredientes

  • per capita shrimp consumption which hit 3.6 lbs. last year. Just for comparison, salmon
  • hazelnut. As you can see, three of these
  • And as you can see, the other ingredient boosting that flavor is Fennel
  • tablespoons good olive oil, divided
  • 1½ cups
  • medium-diced fennel
  • 1 tablespoon
  • minced garlic (3 cloves)
  • 1
  • (14½-ounce) can diced tomatoes
  • 1 tablespoon
  • Pernod or Ouzo
  • ½ teaspoon
  • freshly ground black pepper
  • 1¼ pounds
  • (16 to 20 per pound) peeled shrimp with tails on
  • 5 ounces
  • good feta cheese, coarsely crumbled
  • 3 tablespoons
  • minced fresh parsley
  • 1 teaspoon
  • grated lemon zest
  • Preheat the
  • oven to 400 degrees.
  • 1. Heat 2
  • tablespoons of the olive oil in a 10- or 12-inch heavy ovenproof skillet over
  • medium-low heat. Add the fennel and sauté for 8 to 10 minutes, until the fennel
  • is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a
  • parsley, and lemon zest with the remaining 2 tablespoons of olive oil and

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 70g
Calories 348  
Calories from Fat 313 90%
Total Fat 35.51g 44%
Saturated Fat 9.44g 38%
Trans Fat 0.0g  
Cholesterol 34mg 11%
Sodium 426mg 18%
Potassium 49mg 1%
Total Carbs 2.64g 1%
Dietary Fiber 0.2g 1%
Sugars 1.62g 1%
Protein 5.72g 9%
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