Fresh gulf shrimp with fennel,feta and dill

8 servings

1 cup sliced oil-packed sun-dried tomatoes, 4 tablespoons oil reserved

2 tablespoons of garlic minced

4 medium fennel bulbs, trimmed, halved and thinly sliced crosswise. (about 61/2 cups)

3 lbs of uncooked large or jumbo fresh gulf shrimp.  Peeled, deveined, tails left intact or not do whatever you like best.

3 to 4 tablespoons chopped fresh dill

1 to 1 1/3 cup crumbled feta cheese.

Heat 4 tablespoons oil from sun-dried tomatoes in large nonstick skillet over medium-high heat.  Add fennel: saute 3 minutes.  Add sun-dried tomatoes and garlic and stir 1 minute.  Sprinkle Fresh gulf shrimp with salt and pepper to taste.  Add fresh gulf shrimp to skillet and cook until just opaque in center, about 1 minute per side.  Season to taste with salt and pepper.  Sprinkle with dill, then feta.  Add more or less of any ingrediate to your taste.

The best way to have a great shrimp recipe is to start out with great shrimp.  You can order Fresh gulf shrimp from www.Texshrimp.com and have it delivered directly to your home.  Our shrimp is caught on our own family boats frozen within 15 minutes of being caugt.  You can not get better tasting shrimp anywhere else.  For more information go to www.Texshrimp.com or call 1-866-gulfsea to talk directly to the owner, Peggy Harris.  We have gift packs for fantasitc gift ideas.