- 16 ounces orzo
- 2 teaspoons neutral cooking oil
- 1 yellow onion peeled and minced
- 1 fennel bulb trimmed and minced, fronds reserved
- ⅓ cup dry vermouth or white wine or chicken stock
- 2 cups chicken stock
- 12 ounces cherry tomatoes
- 2 tablespoons butter
- 1 pound extra large shrimp peeled and deveined
- Salt, pepper, and crushed red pepper to taste
Prepare the Sauce:
As the orzo is boiling, prepare the sauce. Heat the neutral cooking oil in a wide pot over medium heat. Add the fennel and onion and cook for 5 minutes until it begins to soften. Season with salt and pepper.
Add the dry vermouth and bring to a boil. Add the chicken stock and cherry tomatoes and bring to a boil for 3 minutes. Add the butter and continue cooking for 3-5 minutes until the sauce reduces and thickens slightly. Season with salt, pepper, and crushed red pepper.
Calories: 708kcal | Carbohydrates: 100g | Protein: 43g | Fat: 13g | Sodium: 1150mg | Fiber: 7g | Sugar: 8g | Vitamin C: 33mg