Recipe information
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
Need to make a substitution?
Preparation
Heat 2 tablespoons oil from sun-dried tomatoes in large nonstick skillet over medium-high heat. Add fennel; sauté 3 minutes. Add sun-dried tomatoes and garlic and stir 1 minute. Sprinkle shrimp with salt and pepper. Add shrimp to skillet and cook until just opaque in center, about 1 minute per side. Season to taste with salt and pepper. Sprinkle with dill, then feta.