Tomato and Fennel Buttered Shrimp







A recipe allowed in a / / / / / diet.

Make an impression with these 15-minute buttered shrimp. Use the fattier ghee and organic chicken broth to pan-cook the shrimp in, together with tomato and fennel. Further flavor the whole thing with lemon juice, smoked paprika, and saffron.

Nutritional Chart

Calories: 261 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 25 g
  • 14 g
  • 10 g

Ingredients Needed for Tomato and Fennel Buttered Shrimp

2 tablespoons of ghee
0.5 fennel, chopped
8 ounces of shrimp
1 tomato, diced
2 garlic cloves, crushed
smoked paprika
1 teaspoon onion powder
1 tablespoon lemon juice
½ cup organic chicken broth

How to Make Tomato and Fennel Buttered Shrimp

  1. Heat the ghee in a skillet over low heat and add the fennel. Cook and stir until tender.
  2. Add the shrimp, tomato, and garlic. Season with smoked paprika, onion powder, and saffron and drizzle with lemon juice. Stir in.
  3. Turn the heat to medium-high. Add the chicken broth and cook for 10 minutes. Serve warm.

Did you like this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 2

Be the first to rate this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top