Shrimp with Fennel

This is a recipe I started making a few years ago because it was quick and easy and great for one or two people. It's great during the warm weather - very light but satisfying.

1 tablespoon olive oil
3 1/2 cups fennel bulb (about 3/4 pound), thinly sliced
1/4 sea salt
1/8 teaspoon freshly ground pepper
4 garlic cloves, thinly chopped
1 bay leaf
1/2 teaspoon crushed red pepper
3/4 pound large shrimp, peeled and deveined
2 tablespoons lime juice


1. Heat oil in a large nonstick skillet over medium-high heat.


2. Add sliced fennel, salt, freshly ground black pepper, garlic, and bay leaf, cook 5 minutes or until fennel is crisp-tender, stirring occasionally.


3. Add red pepper and shrimp; cook 3 minutes (took longer on my stove in CT) or until shrimp are done, stirring occasionally.


4. Stir in lime juice. Serve with lime wedges, if desired.



Source: Cooking Light Magazine


According to Cooking Light:
Calories: 154 (30% from fat)