Blackened Shrimp With Citrus And Roasted Fennel

• 2 navel oranges
• 2 fennel bulbs, with stalks
• 1 teaspoon salt, divided
• 6 small shallots, halved
• 2 teaspoons paprika
• 1 teaspoon thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon oregano
• 1/4 teaspoon red pepper
• 1 lb large shrimp
• 8 ounces rice, medley cooked
• 4 tablespoons vegetable broth or 4 tablespoons wine

1. Preheat oven to 450.
2. Grate 1 orange (1 t) reserve. Cut oranges into 1/3" thick slices. Remove stalks for fennel; chop fronds (2 T) discard stalk. Cut fennel bulbs into 1/2" thick wedges. Combine orange slices, 2 T broth or wine, 1/2 t salt, shallots, and fennel wedges. Arrange fennel mixture in single layer. Bake at 425 for 25 minute or until lightly charred.
3. Combine 1/2 t salt, paprika, and next 4 ingredients in a bag. Add shrimp, seal, and shake to coat. Heat 2 T broth or wine. in skillet add shrimp, cook 3 min until done.
4. Heat rice medley place in bowl and stir in orange rind. Divide all by 4 and serve.

oranges, fennel bulbs, salt, shallots, paprika, thyme, garlic powder, oregano, red pepper, shrimp, rice, vegetable broth

Taken from www.food.com/recipe/blackened-shrimp-with-citrus-and-roasted-fennel-535130 (may not work)