Ina Garten’s Roasted Shrimp

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A quick yet elegant dish of roasted shrimp topped with feta and toasty breadcrumbs.

Prep Time10

Cook Time35

Total Time40

Course: Main Dish

Keyword: party and entertaining, seafood, shrimp recipe

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $16.00

4 Tablespoons olive oil, divided
1 1/2 cups medium-diced fennel
2 cloves garlic, minced
1/4 cup dry white wine
1 (15-oz can) diced tomatoes
2 teaspoon tomato paste
1 teaspoon dried oregano
1 Tablespoon pernod
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/4 pound peeled and deveined shrimp, preferably with tails still on (16 to 20 per pound)
5 ounces feta cheese, crumbled
1 cup bread crumbs (see note)
3 Tablespoon minced parsley, curly or flat-leaf
1 teaspoon grated lemon zest
2 lemons

Preheat the oven to 400 degrees.
Heat 2 tablespoons of the olive oil in a 10-or 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. 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.

Recipe from Feeding Andy and from the original by Ina Garten.