Shrimp with Fennel, Dill, and FetaLeo Gong
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
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.
