A quick yet elegant dish of roasted shrimp topped with feta and toasty breadcrumbs.
Course: Main Dish
Keyword: party and entertaining, seafood, shrimp recipe
Author: Jess Smith via Inquiring Chef
4TbspOlive Oil, divided
1 ½cupsmedium-diced Fennel
1TbspMinced Garlic (3 cloves)
¼cupDry White Wine
114.5 oz canDiced Tomatoes
½tspFreshly Ground Black Pepper
1 ¼lbPeeled Shrimp with tails on(16 to 20 per pound)
5ozFeta Cheese, coarsely crumbled
1cupfresh Bread Crumbs (see note)
3Tbspminced Fresh Parsley
1tspGrated Lemon Zest
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.