DIRECTIONS

Heat olive oil in large non-stick frying pan over high heat. Add garlic, fennel seed and chili flakes. Stir. Let cook about 1 minute until garlic just begins to brown. Add prawns and continue to cook, stirring occasionally until prawns just turn pink, about 2-3 minutes. Add the sliced fennel bulb, grapes and salt and continue to cook for 2 more minutes. Add white wine or vermouth and simmer briefly only about 30 seconds. Add butter and swirl pan to incorporate. Adjust seasoning to taste; sprinkle with fennel grass and serve.

Ingredients

2 tablespoons olive oil
1 tablespoon (4 cloves) garlic, minced
1 tablespoon fennel seed, crushed or coarsely ground
1/8 teaspoon red chili, crushed
1 1/2 pounds (21-25 count) prawns, peeled and deveined
1 fresh fennel bulb, thinly sliced (about 1 1/2 cups)
1 cup California green seedless grapes
1/4 teaspoon salt
1/4 cup white wine or vermouth
3 tablespoons butter, diced
1 tablespoon chopped fennel grass from top of fennel bulb

DIRECTIONS

Heat olive oil in large non-stick frying pan over high heat. Add garlic, fennel seed and chili flakes. Stir. Let cook about 1 minute until garlic just begins to brown. Add prawns and continue to cook, stirring occasionally until prawns just turn pink, about 2-3 minutes. Add the sliced fennel bulb, grapes and salt and continue to cook for 2 more minutes. Add white wine or vermouth and simmer briefly only about 30 seconds. Add butter and swirl pan to incorporate. Adjust seasoning to taste; sprinkle with fennel grass and serve.

Notes

This is a Gluten-free recipe
This is a Clean-eating recipe

Servings

4

Nutritional Information

Calories 367; Protein 35 g; Fat 17 g; Calories from Fat 43 %; Carbohydrates 15 g; Cholesterol 23 mg; Fiber 3 g; Sodium 180 mg.