Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
307
Calories
28g
Protein
15g
Fat
21g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Fennel | 1/2 bulb (87g) | 27 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds head- and tail-on Santa Barbara spot prawns or jumbo shrimp
- 5 tablespoons extra-virgin olive oil, divided
- 2 garlic cloves, minced
- 1/2 teaspoon dried crushed red pepper flakes
- 3 tablespoons Pernod or ouzo
- 2 tablespoons chopped fennel fronds, divided, plus 1 fennel bulb, very thinly sliced crosswise
- Kosher salt and freshly ground black pepper
- 6 cups (lightly packed) baby arugula
- 2 tablespoons fresh lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes