Shrimp with Tomato and Fennel

Shrimp with Tomato and Fennel
AuthorKevin Petrizio
RatingDifficultyBeginner

This is a request from Cass, one of our clients. She saw a recipe for cherry tomatoes and shrimp and asked it I could make it work on plan. I used regular tomatoes but also include the cherry tomatoes as an option. The fennel adds a layer of flavor that really makes the dish work. Please try it either way, or both! You can vary the spiciness level by adding more or less of the hot pepper flakes. Have fun with this one, it's delicious! Thanks Cass! Fennel is a licorice flavored veggie that adds great flavor to salads as well as cooked dishes. I'm using the bulb in this dish, but the fronds are edible as well. They can be added to everything from soups to salads for an extra hit of flavor.

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Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins
 8 oz ShrimpPeeled and de-veined
 ¼ cup Onion Diced fine
 ¼ cup CeleryDiced fine
 ¼ cup CarrotsDiced fine
 ¼ cup Bell pepperDiced fine
 4 tsp Oive oil
 ½ cup FennelChopped coarsely
 2 ½ cups Tomatoes (Cherry tomatoes can be used instead. Just slice in half)Chopped coarsely
 ¼ cup Cooked brown rice
 ¼ tsp Italian Seasoning
 ¼ Morton’s Lite Salt
 Ground pepper to taste
 1 cup Water(More if needed)
 Hot pepper flakes to taste(optional)
 Fresh Basil (approx. 10 leaves sliced into thin ribbons)
1

Using a large skillet with a lid, heat it over medium heat and add olive oil.

2

Add onion, celery, carrots, and bell pepper and gently cook for 4 minutes

3

Add Fennel and cook for two minutes.

4

Add in the Italian Seasoning, Salt, ground pepper and hot pepper flakes if using.

5

Stir and add in the tomatoes. Stir well.

6

Add about ½ cup of the water, stir and cover. Cook for 5 minutes adding water as necessary. Use more water if needed to keep mixture very wet.

7

Add any remaining water to the pot and add rice. Stir into the mixture.

8

Add Shrimp into the pot and stir and cover.

9

Turn off the heat and allow pot to sit on the stove for 10 minutes stirring every few minutes.

10

Dish is ready when the noodles are soft and the shrimp are cooked through.

11

Sprinkle thin cut, fresh basil over top.

This recipe makes 2 servings

Count each serving as: 1 protein, 2 veggies, 1 starch, 1 fat

Ingredients

 8 oz ShrimpPeeled and de-veined
 ¼ cup Onion Diced fine
 ¼ cup CeleryDiced fine
 ¼ cup CarrotsDiced fine
 ¼ cup Bell pepperDiced fine
 4 tsp Oive oil
 ½ cup FennelChopped coarsely
 2 ½ cups Tomatoes (Cherry tomatoes can be used instead. Just slice in half)Chopped coarsely
 ¼ cup Cooked brown rice
 ¼ tsp Italian Seasoning
 ¼ Morton’s Lite Salt
 Ground pepper to taste
 1 cup Water(More if needed)
 Hot pepper flakes to taste(optional)
 Fresh Basil (approx. 10 leaves sliced into thin ribbons)

Directions

1

Using a large skillet with a lid, heat it over medium heat and add olive oil.

2

Add onion, celery, carrots, and bell pepper and gently cook for 4 minutes

3

Add Fennel and cook for two minutes.

4

Add in the Italian Seasoning, Salt, ground pepper and hot pepper flakes if using.

5

Stir and add in the tomatoes. Stir well.

6

Add about ½ cup of the water, stir and cover. Cook for 5 minutes adding water as necessary. Use more water if needed to keep mixture very wet.

7

Add any remaining water to the pot and add rice. Stir into the mixture.

8

Add Shrimp into the pot and stir and cover.

9

Turn off the heat and allow pot to sit on the stove for 10 minutes stirring every few minutes.

10

Dish is ready when the noodles are soft and the shrimp are cooked through.

11

Sprinkle thin cut, fresh basil over top.

This recipe makes 2 servings

Count each serving as: 1 protein, 2 veggies, 1 starch, 1 fat

Shrimp with Tomato and Fennel
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