Roasted Shrimp with Feta

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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.

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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.

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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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Wonderful! I baked it in individual dishes just for presentation. I will make this again.

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I have rarely made a recipe that I did not love. This was a huge disappointment. The flavor was just strange. My husband thought that is was bland. The combination of feta, fennel, tomato and shrimp was so odd. I followed the recipe exactly. I see many other reviewer added or deleted items. I am sad to say, I had three bites and we ended up throwing the whole thing out.

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Ina.....you are genius! This combination of flavors is perfection and soooooo easy to prepare. The best bit..........it is excellent. Served it for guests last weekend and it was a huge hit. These are foodie s too! Would serve this again in a heartbeat. I added a few scallops just because I wanted to....and they (sea scallops cut in thirds cooked beautifully and perfectly along with the shrimp. Try this anyone!

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This was a delicious combo of favors. Pernod being out of my price range, I substituted an anisette liquer. Next time I will completely shell the shrimp as leaving the tails on made for messy eating. I served this with Ina's oven risotto and a huge spinach salad. I wish I had jumped on the fennel wagon long ago.

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Delicious! i didn't use fennel because i don't care for it. I also added hot sauce since we like our food spicy. i love making this often.

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Excellent dish with a happy marriage of flavors. I served it with fresh pasta I bought at the local farmers market.

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I used Sambuca instead of Pernod and served the dish with couscous. The fennel was not too strong and complemented the shrimp, tomatoes, and feta well. This dish presents well, making it an easy go to dish when you have company.