Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
This entrée is great chilled or at room temperature. Sop up the juices with French bread, or serve it over rice. The color and flavor of this dish intensify as it stands.
Ingredients[]
- 1 cup dry white wine
- 1 tablespoon fennel seeds
- 1/2 teaspoon saffron threads
- 1/2 teaspoon salt
- 2 garlic cloves, minced
- 2 pounds large shrimp, peeled and deveined
- 1/4 cup chopped fresh flat-leaf parsley
Directions[]
- Combine first 5 ingredients in a large nonstick skillet; bring to a boil.
- Cook 5 minutes, and add shrimp.
- Cover and cook 2 minutes or until shrimp are done; stir occasionally.
- Spoon into a bowl; chill.
- Stir in parsley before serving.
Yield: 6 servings (serving size: 5 ounces shrimp)