Serve up some savory shrimp with fennel and rice

Fennel's unusual licorice taste goes especially well with tomato and fish dishes. In this simple recipe, we'll pair it with scrumptious jumbo shrimp served over rice for an unforgettable flavour.

This meal takes 15 minutes to prepare, 25 to cook, and will serve 4. Here's what you'll need:

• 15 ml (1 tbsp) extra virgin olive oil
• 1 large onion, chopped
• 1 bulb fennel, trimmed and chopped
• 1 garlic clove, crushed
• 450 ml (15 oz) can tomatoes in juice, chopped
• 125 ml (1⁄2 cup) fish stock
• 7 ml (1⁄2 tbsp) fennel seeds
• Pinch each of salt and pepper
• Finely grated zest and juice of 1⁄2 orange
• 250 ml (1 cup) long-grain rice
• Pinch of saffron threads
• 500 g (1 lb) raw jumbo shrimp, peeled and deveined

1. Heat oil in a large non-stick frying pan over medium heat. Add the onion, fennel, and garlic. Cook, stirring occasionally, until the vegetables are soft (about five minutes). Add tomatoes with their juice, fish stock, fennel seeds, and orange juice and zest. Season with salt and pepper. Bring to a boil, stirring. Reduce heat to low and partially cover the pan. Simmer for 12 minutes.
2. Meanwhile, cook the rice according to package directions. Add crushed saffron to the boiling water.
3. Bring tomato sauce back to a boil. Place shrimp on top of sauce. Cover the pan tightly and cook over low heat until the shrimp are done (three to four minutes).
4. Divide rice among serving bowls. Top with shrimp and tomato sauce. Sprinkle with basil leaves if desired.

Each tasty (and healthy!) serving contains the following:

• 380 Calories
• 30 g Protein
• 7 g Fat (including 1 g saturated fat)
•  49 g Carbohydrates (including 5 g fibre)
• 175 mg Cholesterol
• 400 mg Sodium

• From seed to stem, the entire fennel plant is edible and used in many different ways to impart a mild, anise flavour to foods. It can be steamed, boiled, braised, stir-fried or eaten raw.
• To braise, combine two sliced fennel bulbs and 125 millilitres (1/2 cup) chicken stock or white wine in a large frying pan. Bring to a boil over medium heat. Reduce heat, cover, and simmer until fennel is tender when pierced with a fork (about 20 minutes). Sprinkle with salt and pepper. Makes four servings. The stalks and feathery leaves can be used as a seasoning or garnish for soups, salads and seafood.

If you're looking to pack more nutritious seafood into your diet, this is the perfect recipe to help you out. The distinct taste of fennel complements shrimp so well, that even if you aren't a big seafood fan, this is a meal that you won't be able to resist.