Preparation:
1. Heat oil in heavy medium skillet over medium heat. Add fennel; saute until beginning to soften and color, about 5 minutes.
2. Add shrimp and garlic, saute 1 minute. Cover skillet; cook until shrimp are just pink about 2 minutes.
3. Add vermouth, orange juice and orange peel to skillet. Increase heat to medium high; cook uncovered until sauce is slightly reduced and shrimp are opaque in center about 3 minutes.
4. Season to taste with salt and pepper. Transfer to plates, top with sauce. Garnish with orange slices and chopped fennel fronds if using.
Notes: This is a Scicilian style dish. It is nicely accompanied by sauted broccoli and some orzo with butter and freshly grated parmesan cheese. For dessert serve sliced pears and almond cookies.
This dish can easily be doubled and used for an elegant dinner for 4. |
