The Olive and the Caper: Adventures in Greek Cooking
Shrimp with Fennel, Green Olives, Red Onion, and White Wine
Page 346
Cuisine: Greek | Course Type: Main Courses
(1 review)
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Easy to make and very yummy. The fennel and green olives made a surprisingly good (to us) combination.
I used AH fish stock from the freezer, topped up with white wine in a 2:1 proportion as asked.
Simple and quick to assemble.
It's a bit unclear to me how to serve this. There's a good bit of tasty juice when the dish is done. It's not something you can just plop on the plate. I served with bucatelli, but a shorter pasta or rice might have been better.
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