BLACKENED SHRIMP WITH CITRUS AND ROASTED FENNEL

Blackened Shrimp With Citrus and Roasted Fennel image

Provided by WKernan

Time 40m

Yield 4 7 shrimp, 1/2 c fennel, 1/2 c rice, 4 serving(s)

Number Of Ingredients 12

2 navel oranges
2 fennel bulbs, with stalks
1 teaspoon salt, divided
6 small shallots, halved
2 teaspoons paprika
1 teaspoon thyme
1/2 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon red pepper
1 lb large shrimp
8 ounces rice, medley cooked
4 tablespoons vegetable broth or 4 tablespoons wine

Steps:

Preheat oven to 450.
Grate 1 orange (1 t) reserve. Cut oranges into 1/3" thick slices. Remove stalks for fennel; chop fronds (2 T) discard stalk. Cut fennel bulbs into 1/2" thick wedges. Combine orange slices, 2 T broth or wine, 1/2 t salt, shallots, and fennel wedges. Arrange fennel mixture in single layer. Bake at 425 for 25 minute or until lightly charred.
Combine 1/2 t salt, paprika, and next 4 ingredients in a bag. Add shrimp, seal, and shake to coat. Heat 2 T broth or wine. in skillet add shrimp, cook 3 min until done.
Heat rice medley place in bowl and stir in orange rind. Divide all by 4 and serve.

Nutrition Facts : Calories 371, Fat 2, SaturatedFat 0.3, Cholesterol 143.2, Sodium 1289.8, Carbohydrate 66.8, Fiber 6.4, Sugar 6.1, Protein 21.9