Shrimp, Fennel and Zucchini with Vincotto

This is another use of vincotto. It enlivens shrimp as well as vegetables. Fennel loves vincotto.To learn more about vincotto, click here.

• 1/4 cup olive oil
• 1 large or 2 small fennel bulbs, finely sliced
• 2 large zucchini, seeded and cut in julienne strips
• 1 large onion, finely sliced
• 2 pounds large shrimp
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 1/4 cup minced fresh parsley
• 2 teaspoons vincotto

METHOD

Heat oil in large sauté pan. Stir in fennel and onion. Cook over medium-high heat until beginning to caramelize. As the mixture begins to color, stir in julienned zucchini and cook five minutes more. Set aside.

Clean, shell, and devein shrimp. Toss shrimp with just enough oil to coat.

Place in preheated broiler three inches from the source of heat. Broil until brown, about five minutes on each side.

Spread fennel/onion mixture on platter. Top with shrimp. Sprinkle salt, parsley and then vincotto over all.

Serves: 4 - 6

Contributor: inmamaskitchen

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