Shrimp Palermo with Mushrooms
Here is a quick and easy Sicilian dish.
- 1 1/2 tablespoons olive oil
- 1 1/2 cups sliced fresh fennel bulb
- 1 cup sliced baby Portobello mushrooms
- 1/2 cup chopped yellow onion
- 3 large garlic cloves, minced
- 1/3 cup dry vermouth
- 1/2 pound uncooked large, peeled and deveined shrimp
- 1 tablespoon Grand Mariner or orange liquor
- 3 tablespoons orange juice
- 1 teaspoon grated orange peel
- Orange slices
- Chopped fennel fronds
Heat oil in heavy medium skillet over medium heat. Add fennel, onions and mushrooms; sauté until beginning to soften and color, about 4-6 minutes. Add shrimp and garlic; sauté briefly. Cover skillet; cook until shrimp are just pink, about 2 minutes. Add vermouth, orange liquor, orange juice and orange peel to skillet. Increase heat to medium-high; cook uncovered until sauce is slightly reduced, turning the shrimp as necessary until they are opaque in center, about 3 minutes longer. Season to taste with salt and pepper. Transfer shrimp to plates and top with sauce. Garnish with orange slices and sprinkle with fennel fronds. Enjoy !
