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Roasted Shrimp with Fennel & Feta

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

  1. Preheat oven to 400°F.

  2. 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. 

  3. 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.

  4. 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.

  5. 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.