Shrimp with Fennel, Dill, and Feta

Name: Shrimp with Fennel, Dill, and Feta
Yield: Makes 4 Servings
Ingredients: 1/2 cup sliced oil-packed sun-dried tomatoes, 2 tablespoons oil reserved; 2 medium fennel bulbs, trimmed, halved, thinly sliced crosswise (about 3 1/2 cups); 2 garlic cloves, minced; 1 1/3 pounds uncooked large shrimp, peeled, deveined, tails left intact; 2 tablespoons chopped fresh dill; 2/3 cup crumbled feta cheese

By Sarah Tenaglia and Lena Cederham Birnbaum Janet Taylor McCracken Selma Brown MorrowPhotographer Leo Gong

October 31, 2004

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Recipe notes