Fennel-Garlic Shrimp

Fennel-Garlic Shrimp

adapted from Barefoot Contessa Foolproof: Recipes You Can Trust (2012)

To make the dish look more elegant, leave the tails on the shrimp. My husband does not like to fight with them so I remove them.

If you omit the anisette the becomes a 0 WW Blue point meal.

Makes 2 servings                                                    1 WW Blue points / serving

Cooking spray

3 Tbsp. minced garlic

1 cup thinly sliced fennel

1/3 tsp. crushed red pepper

1 lb. shrimp, peeled & deveined

1 Tbsp. minced fresh parsley

1 Tbsp. anisette or other anise flavored liquor (optional)

Kosher salt & freshly ground black pepper

2 cups spiralized zucchini

1. Bring a pot of salted water to a boil.
2. Meanwhile in a sauté pan coated with cooking spray, cook the fennel until it begins to soften, about 2 minutes
3. Add the garlic and crushed red pepper; cook until it becomes fragrant, about 1-2 minutes.
4. Add a more cooking spray to the pan and add the shrimp, cook for about 2 minutes per side or until cooked through.
5. Drop the spiralized zucchini in the boiling water and cook 1-2 minutes or to your desired consistency.
6. Add the anisette to the shrimp and allow the alcohol to cook off, about 1 minute.
7. Season with the parsley and salt and pepper to taste.
8. Drain the zucchini.
9. Serve with shrimp on top of the zucchini.

Enjoy!