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  • Meal Type: Snacks
  • Course: Appetizer
  • Serving:
  • Total Prep Time: 15m

Fennel and Red Onion Baked Shrimp


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  • 2 lbs Shrimp 16/20, peeled and deveined
  • 3 each Fennel bulbs (no tops), ¼ “ slices, crosswise
  • 3 each Onion, red, ¼” slices, crosswise
  • 3/4 cup Olive oil
  • 1 tsp Salt, kosher
  • ¼ tsp Black pepper, fresh ground

Cooking Directions:

  1. Preheat oven to 450˚.
  2. In a mixing bowl toss fennel, red onion, salt, pepper and ½ cup of olive oil together.
  3. Lay the fennel mixture on a parchment paper lined cookie sheet.
  4. Toss shrimp with remaining oil and lay shrimp single layer over fennel mixture.
  5. Place into the oven for about 6-8 minutes until shrimp are pink and firm.

Recipe by Chef Wayne Johnson of Eat Seattle.

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