Low-Cal Diner. A place to get Low Calorie & Low Fat Recipes!

SHRIMP AND FENNEL

1 Tablespoons Olive Oil
3 1/2 Cups Fennel Blub, Sliced Thin
1/8 Teaspoon Pepper
4 Clove Garlic, minced

1 Bay Leaf
3/4 Pound Large Shrimp, peeled and deveined
2 Tablespoons Lime Juice

Heat Oil in Non Stick Skillet. Add the first 4 ingredients. Cook 5 Minutes or until fennel is tender. Add the remaining ingredients and cook 3 minutes or until Shrimp is cooked through.

SERVINGS 4; CALORIES 154; FAT 5.1 g; PROTEIN 18.6 g; CARBS 8.8 g;
FIBER 2.8 g; CHOL 129 mg; IRON 2.8 mg; SODIUM 317 mg; CALC 93 mg
SERVING SIZE= 1 Cups

SHRIMP AND FENNEL

1 Tablespoons Olive Oil 3 1/2 Cups Fennel Blub, Sliced Thin 1/8 Teaspoon Pepper 4 Clove Garlic, minced

1 Bay Leaf 3/4 Pound Large Shrimp, peeled and deveined 2 Tablespoons Lime Juice

Heat Oil in Non Stick Skillet. Add the first 4 ingredients. Cook 5 Minutes or until fennel is tender. Add the remaining ingredients and cook 3 minutes or until Shrimp is cooked through.

SERVINGS 4; CALORIES 154; FAT 5.1 g; PROTEIN 18.6 g; CARBS 8.8 g; FIBER 2.8 g; CHOL 129 mg; IRON 2.8 mg; SODIUM 317 mg; CALC 93 mg SERVING SIZE= 1 Cups

Copyright © Low Cal Diner All Rights Reserved. Updated 04/06/04

1 Tablespoons Olive Oil
3 1/2 Cups Fennel Blub, Sliced Thin
1/8 Teaspoon Pepper
4 Clove Garlic, minced

1 Bay Leaf
3/4 Pound Large Shrimp, peeled and deveined
2 Tablespoons Lime Juice

SERVINGS 4; CALORIES 154; FAT 5.1 g; PROTEIN 18.6 g; CARBS 8.8 g;
FIBER 2.8 g; CHOL 129 mg; IRON 2.8 mg; SODIUM 317 mg; CALC 93 mg
SERVING SIZE= 1 Cups

Copyright © Low Cal Diner All Rights Reserved.
Updated 04/06/04