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- Preparing Time: 41 minutes
- Total Time: -
- Served Person: 40
- 1 tablespoon salt
- 1/4 cup butter
- 2 tablespoons chopped fresh basil
- 1 tablespoon ground black pepper
- 5 teaspoons olive oil
- 2 cloves garlic, finely chopped
- 2 (8 ounce) packages bread crackers
- 2 pounds peeled and deveined small shrimp
- 1 pinch garlic salt with parsley, or to taste
- 2 fennel bulbs, cored and finely chopped
- 2 sprigs fresh thyme, leaves chopped
- Carbohydrate 8
- Cholesterol 38
- Fat 5.1
- Protein 4.6
- Sodium 339
- Calories 97 calories;
Lay out crackers on a serving platter. Melt butter in a large skillet over medium-low heat. Add shrimp; season with garlic salt. Cook and stir until pink all the way through, 3 to 5 minutes per side. Place 1 shrimp on each cracker. Heat olive oil in a separate skillet over medium heat. Add fennel, garlic, and thyme; cook and stir until fennel softens, about 15 minutes. Remove from heat. Season fennel with salt and pepper. Stir in basil. Spoon fennel mixture evenly over shrimp.
