Shrimp Saganaki

Jumbo shrimp atop a delicious saute of fennel, scallions and feta in this version of Saganaki. Saganaki is a skillet that is one of the most traditional cooking vessels in Greece.

4 servings
Active time: 30 mins
Total time: 30 mins

(Your mouth will be watering by minute 5!)

Per serving info:
Calories: 239!
1/2 carb serving

Ingredients
*12 jumbo shrimp (or more if you wanna be a piglet!) Deviened, peeled
*2 tbsp lemon juice (divided)
*1/4 tsp salt
*tbsp extra virgin olive oil
*1 medium fennel bulb, cored, and finely chopped (You can find this in the produce section)
*5 scallions thinly sliced
*1 small Serrano chili, seeded and minced
*1/2 cup chardonnay (I bought the 4 pack of small bottles so I wouldn't waste it)
*1/2 cup crumbled Feta cheese
*fresh ground pepper

Prep
1. Toss shrimp with 1 tbsp lemon juice and sprinkle with salt, set aside and let marinade.
2. Heal oil in skillet over medium heat. Add fennel, scallions and Serrano pepper and let cook, stirring occasionally, until soft and beginning to brown. 3-5 mins. Add wine. Cook, stirring for 1 minute (By now you will be dying to taste it! LOL). Place shrimp on top of mixture, cover and cook. DO NOT STIR! Cook about 3-4 minutes till shrimp is pink. Remove from heat.
3.Transfer shrimps to a plate. Ass the remaining lemon juice, feta and pepper to the pan and stir until the cheese begins to melt, about 1 minute.
Serve shrimp atop the fennel mixture.

(You can also forgo the cheese if you are lactose intolerant or just don't prefer cheese, it is good both ways!

I served this with Whole Wheat Couscous.....Recipe is provided in my blog.