This shrimp and squash recipe can be altered to suit your preferences. When frying, I never use minced green onions; instead, I always add onions to the garlic. I’ve also utilized baby portobello mushrooms.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 medium fennel bulbs
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- ½ cup dry white wine, such as Pinot Grigio
- 1 cup chicken broth
- 1 medium orange, zested and juiced
- salt to taste
Instructions
- Cut the green stalks from the top of the white fennel bulbs and cut the brown, round stump from the base. Cut fronds from stalks. Chop the fronds and set aside 2 tablespoons for serving. Cut bulbs in half 4 times, making 8 wedges out of each.
- Melt butter in a pan over medium heat. Add fennel wedges, flat-side down, and brown for 3 minutes. Flip and cook for about 2 minutes more. Add garlic and thyme and cook for 30 seconds. Add wine and deglaze the pot, scraping up any browned bits with a wooden spoon. Let wine reduce by half. Pour in chicken broth and orange juice.
- Reduce heat to medium. Cover and simmer until fennel is very tender, 25 to 30 minutes.
- Plate fennel. Sprinkle with salt and garnish with orange zest and fennel fronds.
- Sub vegetable stock and olive oil for a vegan variety.
Nutrition Facts
| Calories | 278 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 10 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 789 mg |
| Sugars | 10 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |