Roasted Shrimp with Feta
Show: Barefoot Contessa
Episode: Summertime Easy
Rate This RecipeRead users' reviews (61)
- Recipe categories: Shrimp, Feta, Tomato,
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Average Rating:
Total Reviews: 61
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By mreevz_10372926
on July 16, 2011
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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!
By rrsdvm2_8713454
Aurora, OH
on July 15, 2011
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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.
By LindyL
on July 14, 2011
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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!
By LSKarhan
Centerville, OH
on July 14, 2011
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This was a super hit! The sauce is very much like Giada's Pork Chops with Fennel and Capers, minus the caper obviously, so I thought it would be good. But, with the added Feta and breadcrumbs it was spectacular!! My husband absolutely loved it. I only made one small addition, I added 1 small onion with the fennel. Both my husband and I love onion and like I said, it is so similiar to Giada's recipe I knew it would be good. Great tasting, simple, easy to prepare and love making 1 pot and serving from the pot!!
By fsugirl21
Jupiter, FL
on July 11, 2011
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I just made this and loved it! I only had diced tomatoes with green chiles on hand, which gave it a little extra kick, which was nice. I left out the Pernod because I would have very little use for it outside of this recipe but the anise flavor of the fennel still came through. Mild and easy to prepare. Great for summer!
By donna19631963
on July 11, 2011
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Re saving extra tomato paste: I drop tablespoonfuls of canned paste onto something flat and freeze. I then store in a plastic bag or other container. It's very easy then to take just the amount I need out of the freezer and use. The log method is a good idea but this way it's premeasured and I know how much I'm taking.
By sarahnolan_12572851
Grandville, 62
on July 10, 2011
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Delicious, easy and everyone loved it! I too left out the Pernod but it was still very yummy! Thanks for another fabulous recipe Ina!
By christinasfo_62...
fairfield, CA
on July 10, 2011
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Loved the recipe!!! Sooo yummy!!
By sos6421_11170260
Duncans Mills, CA
on July 08, 2011
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Loved it & so did the husband who thought he didn't like feta.
By sacarbon
on July 07, 2011
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WOW! delish!!! this was so good and pretty easy to make after work. i left the pernod out and used panko bread crumbs and it was still fabulous. my husband could not stop raving about how much he loved this dish. i will be making this again for dinner after work and when we have company. thanks ina :