Roasted Shrimp with Feta

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A must-try delicious appetizer. I have made this a few times and once I substituted finely chopped onions for the fennel and it was still wonderful. I used just one lemon and did cut down on the salt. Served with warmed unbuttered slices of baguette bread. Everyone loves this dish and it is great that you can make this ahead of time, refrigerate, bake, and smells ssooo yummy.

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Very interesting recipe but way too salty for my tastes, also adding this much lemon is a little too much.

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I loved the flavors of the receipe, but mine turned out so salty. Next time I will omitt the salft and use low salt canned tomatoes. I think the cheese made it salty. Did anyone else have this problem? I added cooked pasta to mellow out the salt.

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Company worthy! My husband couldn't get enough. I did leave the tails off for easier eating....made this ahead and stuck in the fridge. Wonderful and easy.

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Great summer dish. Vibrant taste, and easy to make.

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This was delicious, and very easy. I loved that I only needed 1 an for it. Hubby and I went back for 2nds. I had a hard time finding fennel bulb (also know as sweet anise. And I hate black licorice, which is what it smells like raw. But it was worth it. The sauteing and then baking mellowed it out. It added a necessary crunch to the dish. I wouldn't buy a whole bottle of Pernod just for this; but I actually had some so I think it did add another layer of flavor.

The only thing I will change next time is the breadcrumbs. I think 1 cup is too much. I'll use 1/2 to 3/4 next time. Either regular or panko work fine.

I will definitely be making this many times in the future.

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Thanks Ina for another wonderful recipe! It was easy and delicious. After a recent visit to Italy, I have been looking for Italian recipes this are simple with good fresh ingredients. This one is it!!! Loved, loved it!!!!!!!

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Wow! Another unbelievable recipe from the Barefoot Contessa. I made it for my husband and I for dinner and will definitely make again to serve when we have guests over. I didn't have the Pernod, but it turned out perfect without it. I served it with crusty french bread and it was delish!

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This was an awesome dish and so easy. Did not have Pernod, so left it out. Did use Panko bread crumbs and it was great. Definitely will make this again and again! I had never used fennel until I started making Ina's recipes. I don't like licorice but the cooked fennel is very mild and very tasty.

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This dish is absolutely delicious! Perfect for a crowd or small dinner party. I substituted leek for the fennel and added some shallots and left out the Pernod. I also served it with linguine with butter, garlic and parsley. Another hit, Ina!