Penn Herb Wellness Guide
Fennel Seasoned Prawns with Taggiasca Olive Relish
Chef Don Curtis
Fennel and olives give the shrimp a wonderful savory flavor.
Ingredients
- 4 jumbo shrimp, (peeled and deveined)
- fennel seasoning, as needed
- olive oil, as needed
- For the Salad1/2 cup fennel bulb, cored and sliced very thin
- 1/2 cup orange segments
- 2 Tbs orange juice
- 1/4 cup Taggiasca olives
- 1 Tbs champagne vinegar
- 1 Tbs olive oil
- salt and pepper, as needed
- 1 cup baby arugula
- 1 Tbs fresh chopped chives
Directions
- Combine all ingredients for the salad in a medium bowl and mix thoroughly. Plate the salad, set aside.
- Preheat grill for the shrimp. Sprinkle liberally with fennel seasoning and rub with olive oil. Grill until just cooked and serve atop the salad. Sprinkle with chives.
Recipe courtesy of the National Fisheries Institute
Nutrition Facts
Calories 169
Calories from Fat 80 (47%)
(14%)Total Fat 9g
(6%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
(11%)Cholesterol 32mg
(8%)Sodium 193mg
(12%)Potassium 403mg
Total Carbohydrate 18g
(10%)Dietary Fiber 2g
Sugars 12g
Sugar Alcohols 0g
(12%)Protein 6g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.