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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 tomatoes and fennel paired with shrimp and feta. Just add bread.

Servings 8 servings
Author Rosemary Stelmach

Ingredients

  • 5 tablespoons extra virgin olive oil, divided
  • 2 1/2 cups roughly chopped fennel (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
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds peeled jumbo shrimp, with tails on (16 to 20 per pound)
  • 6 ounces coarsely crumbled feta cheese
  • 1/2 cup plain bread crumbs (or gluten-free bread crumbs)
  • 3 tablespoons chopped fresh 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 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. 

  3. Add the tomatoes with their juice, tomato paste, oregano, 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.  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.

  5. 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 lemon wedges.