Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
317
Calories
26g
Protein
18g
Fat
11g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 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
- =
- 500 g shrimp (shell on)
- 15 mL butter
- 10 fennel seeds
- 1 shallot, minced
- 125 mL white wine
- 50 mL Pernod
- salt and pepper
- 125 mL heavy cream
- =
Directions
1
Melt butter in non-stick skillet over medium heat. Add fennel seeds and shallot and sauté until shallot is translucent. Add wine, Pernod and shrimp and simmer just until shrimp turn pink. Season to taste with salt and pepper, add cream, and simmer until sauce thickens slightly. Serve as appetizer or, accompanied by rice, as a main course.
Recipe sourced from
fandom