Tuesday, June 16, 2009

Saffron Shrimp with Fennel Seeds

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 or cilantro

Combine first 5 ingredients in a large nonstick skillet; bring to a boil. Cook 5 minutes; add shrimp. Cover and cook 2 minutes or until shrimp are done, stirring occasionally. Spoon mixture into a bowl, and chill. Stir in parsley before serving.

--Adapted from Cooking Light magazine

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