Name: Roasted Shrimp with Fennel & Feta
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 5 tablespoons extra virgin olive oil, divided; 2 1/2 cups roughly-chopped trimmed & cored fennel bulb ((about 10 ounces)); 2 tablespoons minced garlic ((5-6 cloves)); 1/2 cup dry white wine; 28 ounces canned whole tomatoes, roughly chopped ((with juice)); 2 tablespoons tomato paste; 1 teaspoon dried oregano; 2 tablespoons Pernod ((optional)); 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 pounds peeled & deveined jumbo shrimp, with tails on ((16 to 20 per pound)); 6 ounces coarsely crumbled feta cheese; 1/2 cup fresh bread crumbs ((or gluten-free bread crumbs)); 3 tablespoons chopped fresh flat-leaf parsley; 1 teaspoon grated lemon zest; juice from 1 lemon; 1 lemon, cut in wedges (for serving)

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Not sure if you’ll serve this as an appetizer. Or include it as part of the entree for your next dinner party. Either way, give this Roasted Shrimp with Fennel & Feta a try. It’s easy, can be prepared ahead of time and is absolutely delicious.

This goodness is featured in Ina Garten’s cookbook, How Easy Is That?. The original recipe is designed to serve four people. I’ve adapted the proportions to serve a party of eight. If you’d rather make a smaller batch, here’s the original recipe.

The list of ingredients for your Roasted Shrimp with Fennel & Feta…

Extra-virgin olive oil – My first choice is always single source EVOO from Italy. Less processing = healthier more delicious olive oil.
Fennel bulb – Trimmed, cored & roughly chopped or sliced. The somewhat strong anise flavor is more pronounced in raw fennel. When braised, fennel has a sweet, nutty, and slightly caramelized flavor, with a softened, tender texture.
Fresh garlic – Finely minced. To avoid unwanted chunks, use your garlic press or cheese grater.
Dry white wine – The high acidity helps brighten and balance the flavors of the sauce without overpowering it. If you prefer to not use the wine, replace it with chicken or vegetable broth. Use a cup of broth with a tablespoon of vinegar or lemon juice to replace the cup of wine.
Canned whole tomatoes – Roughly chopped. My preference is to use organic whole San Marzano tomatoes. I crush them with my hands so that there are some rustic chunks throughout.
Tomato paste – Tomato paste adds a burst of umami, with its concentrated sweetness and mild acidity.
Dried oregano – Dried oregano has a strong, concentrated flavor that deepens when cooked, making it ideal for pizzas, pasta sauces, and long-simmering dishes. If you prefer the more mellow flavor of fresh oregano, replace the dried version with three teaspoons chopped fresh oregano.
Pernod – Totally optional. Pernod is a French liqueur that has the strong, dominant flavor of anise and licorice, with subtle notes of fennel, coriander, and mint.
Kosher salt – Kosher salt is recommended but, if need be, table salt can be used with caution. Table salt is finer and more dense than kosher salt, so a teaspoon of table salt will contain more actual salt than a teaspoon of kosher salt. When substituting, use about two-thirds the amount of table salt specified in a recipe using kosher salt.
Freshly ground black pepper
Jumbo shrimp – Peeled & deveined with tails left on. Wild-caught shrimp are recommended for their superior taste and texture, resulting from their natural diet.
Feta cheese – Coarsely crumbled. Feta has a salty, tangy flavor and a crumbly, slightly grainy texture. If you don’t care for the flavor of feta cheese, replace it with a soft cheese like queso fresco, that crumbles easily.
Fresh bread crumbs – Made from bread that has been broken down into small pieces, either by tearing, chopping, or processing. They can be created from fresh or slightly dried bread and are often used in recipes for their texture. If necessary, standard bread crumbs can be used.
Fresh flat-leaf parsley – Chopped. The tender fresh herb is always preferred over the dried variety. Fresh parsley has a clean peppery taste with a touch of earthiness. Adds a brightness to the final dish.
Lemon zest – Freshly grated. The finer the better. I use my microplane grater for the best results.
Lemon juice – Freshly squeezed is always best.

Preheat oven to 400°F.

Heat 3 tablespoons of the olive oil in a 12-inch heavy ovenproof skillet over medium-low heat.
Add the fennel and sauté for 8 to 10 minutes, until the fennel is tender.
Add the minced garlic and cook for one minute.
Add the wine and bring to a boil, scraping up any browned bits.
Cook for 2 to 3 minutes, until the liquid is reduced by half.

Add the tomatoes with their juice, tomato paste, oregano, optional Pernod, salt and pepper to the skillet.
Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.

Don’t have a heavy ovenproof skillet?

That’s okay. When the tomato and fennel mixture is done, grab your favorite casserole dish and transfer the sautéed mixture to your oven-ready dish.

Be sure to use one that has a similar capacity to the 12-inch skillet. I find that a high-sided round or oval-shaped dish works best for placing the shrimp in an appealing pattern.

When possible, I prefer to use fresh bread crumbs instead of the typical finely ground version.

Grab 3 or 4 slices of ciabatta bread or gluten-free artisan bread.
Break them up by hand into small pieces.
Place them in the bowl of your small food processor.
Give it a few quick pulses to produce a coarse crumb.

In a small bowl, combine the bread crumbs, parsley and lemon zest with the remaining 2 tablespoons of olive oil.
Set that aside.

If using a casserole dish, transfer the tomato mixture from the skillet to the baking dish.
Arrange the shrimp, tails up, in a concentric pattern over the tomato mixture in the skillet or dish.
Do your best to form a single layer.
Scatter the feta cheese evenly over the shrimp.
Sprinkle the bread crumb mixture over the feta-topped shrimp.

Bake for 15 minutes, until the shrimp are cooked through.
The bread crumb topping should be a golden brown.

Squeeze the juice of one lemon over the shrimp.
Serve hot with lemon wedges on the side.

Want to get a head start on your Roasted Shrimp with Fennel & Feta?

If you’d like to do the prep work on this early in the day, that’s no problem.

Make the tomato and fennel broth.
Let it cool and place it in the fridge.
Prepare the shrimp, store them in a separate container or plastic bag in the fridge.
Have the breadcrumb mixture, as well as the crumbled feta, ready on the side.
About an hour before baking, remove the tomato and fennel broth from the refrigerator.
Once it reaches room temperature, arrange the shrimp on top of the tomato mixture in a single layer.
Finish the assembly with the cheese and breadcrumb topping.

Roasted Shrimp With Fennel & Feta is excellent when served as a starter or part of a hearty meal.

Present it as an appetizer with some crusty bread for dipping …you don’t want to waste any of the delicious sauce.
My family loves it when served for dinner along with their favorite baked pasta. I add a fresh green salad and everyone is happy.

Roasted Shrimp with Fennel & Feta

Adapted from Ina Garten's cookbook, Barefoot Contessa: How Easy Is That?

Wonderful combination of tomato and fennel paired with shrimp and feta. Just add bread.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 8 servings

Author Rosemary Stelmach

Ingredients

5 tablespoons extra virgin olive oil, divided
2 1/2 cups roughly-chopped trimmed & cored fennel bulb (about 10 ounces)
2 tablespoons minced garlic (5-6 cloves)
1/2 cup dry white wine
28 ounces canned whole tomatoes, roughly chopped (with juice)
2 tablespoons tomato paste
1 teaspoon dried oregano
2 tablespoons Pernod (optional)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds peeled & deveined jumbo shrimp, with tails on (16 to 20 per pound)
6 ounces coarsely crumbled feta cheese
1/2 cup fresh bread crumbs (or gluten-free bread crumbs)
3 tablespoons chopped fresh flat-leaf parsley
1 teaspoon grated lemon zest
juice from 1 lemon
1 lemon, cut in wedges (for serving)

Instructions

Preheat oven to 400°F.
Heat 3 tablespoons of the olive oil in a 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and sauté for 8 to 10 minutes, until the fennel is tender. Add the minced garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half.
Add the tomatoes with their juice along with the tomato paste, oregano, optional Pernod, salt and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
Arrange the shrimp, tails up, in one layer over the tomato mixture in the skillet. Scatter the feta evenly over the shrimp. n a small bowl, combine the bread crumbs, parsley and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of one lemon over the shrimp. Serve hot with the lemon wedges.

Recipe Notes

Don’t have a heavy ovenproof skillet?

When the tomato and fennel mixture is done, grab your favorite casserole dish and transfer the sautéed mixture to your oven-ready dish. Be sure to use one that has a similar capacity to the 12-inch skillet. A high-sided round or oval-shaped dish is best for placing the shrimp in an appealing pattern.

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