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Shrimp In Saffron Broth

Nutrition per serving    (USDA % daily values)
CAL
231
FAT
48%
CHOL
28%
SOD
33%

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Ingredients for 4 servings

1/4 cup extra-virgin olive oil

1 fennel bulb, trimmed and cut into 1/4-inch dice (about 2 cups)

3 carrots, cut into 1/4-inch dice (about 1 cup)

1/2 teaspoon saffron threads

1 1/2 pounds large (21 to 25 count) shrimp, peeled and deveined

Coarse salt and freshly ground pepper

1/2 cup dry white wine

1 1/2 cups chicken stock, homemade or low-sodium store-bought

Couscous with golden raisins

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