Prawns with Fennel, Dill, and Feta

Ingredients for Prawns with Fennel, Dill, and Feta

• 120ml sliced oil-packed sun-dried tomatoes, 2 tablespoons oil reserved

• 2 medium fennel bulbs, trimmed, halved, thinly sliced crosswise (about 525g )

• 2 garlic cloves, minced

• 600g uncooked large prawns, peeled, deveined, tails left intact

• 2 tablespoons chopped fresh dill

• 2/3 cup crumbled feta cheese

How to make Prawns with Fennel, Dill, and Feta

Heat 2 tablespoons oil from sun-dried tomatoes in large nonstick skillet over medium-high heat. Add fennel; sauté 3 minutes. Add sun-dried tomatoes and garlic and stir 1 minute. Sprinkle prawns with salt and pepper. Add prawns to skillet and cook until just opaque in centre, about 1 minute per side. Season to taste with salt and pepper. Sprinkle with dill, then feta.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.