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?)

Ingredients:

• 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

1. Preheat the oven to 400 degrees.
2. 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.
3. 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.
4. 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.

 

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