Fennel and Garlic Shrimp (Phase 2)
Diet Phase: Low Calorie Phase Course: Main Course
Fennel is not the most common of vegetables. In fact most people in the U.S. don't even know what it is! It's in the carrot family and most parts, including the seeds, bulb,
stalks and leaves are edible. Many people think it probably tastes like onion since it kind of looks like onion, but it does not! Fennel has a sweet taste similar to licorice or anise.
This vegetable is a great source of nutrients, like iron and potassium, and has many health benefits, particularly for women as it's known for easing menstrual cramps, managing menopause symptoms and supporting digestion.
Dr. Simeons listed fennel as one of only 13 vegetables allowed on the HCG Diet Protocol, so go ahead and expand your horizons by giving this recipe a try!
This recipe is safe for Phase 2 (VLCD Phase) of the diet and counts as 1 protein serving and 1 vegetable serving.
- 1 tbsp water
- 1 cup thinly sliced fennel
- 1 tsp minced garlic
- 100 grams raw shrimp, shelled and deveined
- salt and pepper to taste
- 1 wedge fresh lemon (optional)
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Heat water in a nonstick skillet over medium-high heat.
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Add sliced fennel, salt, pepper and minced garlic.
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Cook 5 minutes, stirring occasionally, until fennel is tender but still crisp.
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Add the shrimp to the skillet and cook, stirring continuously, for an additional 3 minutes or until shrimp are done (pink in color).
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Remove from the skillet onto a plate. Don't overcook as the shrimp will get tough.
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Squirt fresh lemon juice over your dish (optional) and serve.