Rosemary Fennel Shrimp
Unique and distinctive seafood appetizer with aromatic rosemary and a light licorice flavor of fennel seed.
Servings 6 servings
Calories 179kcal
Ingredients
Brine
- 2 tbsp sea salt
- 1- 1 1/4 lb raw jumbo shrimp
- juice of 1-2 lemons
- 4-5 ice cubes
- cold water
Shrimp
- 1/4 olive oil
- 2 garlic cloves *minced or crushed
- 1/2 tsp fennel seed *ground
- 1 1/2 tsp dried rosemary *ground
- 1/2 tsp sea salt
- 1 lemon *cut into wedges
- garnish with Italian parsley *optional *optional
Instructions
- For the Brine- Fill a large bowl halfway with cold water. Add 2 tbsp sea salt and the juice of 1-2 lemons . Add the shrimp and a few ice cubes to water. Defrost in the refrigerator for 1-2 hours. Drain, peel and devein shrimp.
- For the Shrimp- Preheat oven to 350℉. In a medium size bowl combine oil, garlic, rosemary, fennel and salt. Add in shrimp and toss well. Place in a single layer in a medium size frying pan. Bake at 350℉ for 12-15 mins or until shrimp turn from grey to a white/pink color.
- Garnish with fresh squeezed lemon slices and Italian (flat leaf) parsley.
Notes
*Please use as many organic ingredients as possible.*
Nutrition
Calories: 179kcal | Carbohydrates: 2g | Protein: 35g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 429mg | Sodium: 3842mg | Potassium: 161mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 17mg | Calcium: 259mg | Iron: 4mg