Main Ingredients:

3 cups sliced fennel bulbs (about
2 medium)
2 cups chopped tomatoes (about
2 large)
1/2 cup sliced red onion (about
1/2 medium)
1 tablespoon chopped fresh or
1 teaspoon dried dill weed
3 tablespoons lemon juice
1 tablespoon olive or vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups white wine or apple juice
1 teaspoon grated lemon peel
1-1/2 pounds raw large shrimp, peeled
and deveined (about
24 shrimp)

Cooking Preparation of the Recipe:

This salad, combining the flavors of white wine, fennel and shrimp, is also nice served on a bed of Boston lettuce leaves.


Mix all ingredients except wine, lemon peel and shrimp in large glass or plastic bowl. Heat wine and lemon peel to boiling in 12-inch skillet; reduce heat. Stir in shrimp. Simmer 3 to 4 minutes, turning once, until shrimp are pink; remove from heat. Stir shrimp and 1 cup hot cooking liquid into fennel mixture. Cool 10 minutes. Cover and refrigerate at least 1 hour. 6 servings

Browse by categories