4 Videos | Photo: Roasted Shrimp with Feta Recipe
Ingredients
- 4 tablespoons good olive oil, divided
- 1 1/2 cups medium-diced fennel
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup dry white wine
- 1 (14 1/2-ounce) 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 to 20 per pound) peeled shrimp with tails on
- 5 ounces good feta cheese, coarsely crumbled
- 1 cup fresh bread crumbs (see note)
- 3 tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
- 2 lemons
Directions
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.
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By cookin' slow
AUSTIN, 83
on June 07, 2013
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I had to make this recipe 3 times before I figured out what I wanted to modify. First, since I do not care for a strong tomato flavor, I dropped the tomato paste completely. Second, I added 1/2 cup shrimp stock (made from the shrimp shells along with 1/2 teaspoon of seafood bouillon. Third, I added 1 tablespoon of chopped capers. Kept everything else the same. The result was a flavorful dish with a fabulous broth which was not so tomatoey.
By marilsp
LA
on June 05, 2013
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This is a great dish to serve to guests since it can be prepared a day in advance. Reserve the cheese and breadcrumbs, adding to the dish just before baking in the oven and serving. At first I wondered what to serve as a side dish. The very next day, Ina showed how to prepare her Chive Risotto Cakes. Perfect, since they, also, can be prepared the day ahead -- then shaped and pan fried just before serving. Both are delicious. Please, do not skip the fennel or pernod when making the sauce for the shrimp -- otherwise it will taste like shrimp in spaghetti sauce.
By 2WhiteGoldens
Melbourne Australia
on June 01, 2013
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Love, love, love this recipe! I have make it countless times,and in different parts of the world, Los Angeles, New York, Dublin Ireland, and now Melbourne Australia, and it always, always tastes yummy!
Casual meal for myself and husband, family meal with adult kids, dinner with friends, covers them all! The flavors of all the different elements work so well together. No complaints from any guests :
Thanks Ina
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