Roasted Shrimp with Feta
Another day, another new Ina recipe–that’s pretty much how I’m rollin’ these days. Still had a bunch of leftover raw shrimp in the freezer from when I made that Roasted Shrimp Cocktail so I decided this recipe would be the perfect use for it. This was even better than I expected, the fennel and lemon make it nice and tangy, and the tomatoes sweeten it and give it body. Not to mention it has feta cheese and crunchy topping! Everything good! I did make a few changes to this recipe: I added about 1/4 teaspoon of red pepper flakes to the fennel to warm it up, didn’t use Pernod (didn’t feel like buying it), added butter to the breadcrumb topping since I used the last of my olive oil, and since I was out of parsley I used chopped basil instead.
Roasted Shrimp with Feta (from Ina Garten’s Barefoot Contessa: How Easy is That?)
- 4 tablespoons extra virgin olive oil
- 1 1/2 cups medium-diced fennel
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup dry white wine
- 1 (14.5 oz. can) diced tomatoes
- 2 teaspoons tomato paste
- 1 teaspoon dried oregano
- 1 tablespoon Pernod
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 pounds (16-20/lb.) peeled and deveined shrimp with tails on
- 5 ounces good feta cheese, coarsely crumbled
- 1 cup fresh bread crumbs (food process 3-4 slices of bread)
- 3 tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
- 2 lemons
- Preheat the oven to 400 degrees.
- Heat 2 tablespoons of the olive oil in an ovenproof skillet (I just used my Dutch oven) over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the 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 the liquid, tomato paste, oregano, 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. In 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 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.