Roasted Shrimp with Feta

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This dish was so easy to make and very light and refreshing for a hot summer night. The lemon is really important at the end, it really brings out the flavors. Would make again.

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I love everything in this recipe, so do intend to make it for company. Have several of your cookbooks, Ina, and have made lots of your recipes, so do trust you. I am rating this in advance, and you can bet I'll try it soon. Thanks so much.

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This recipe had a lot of good flavors working together. I was leery about using fennel, but to my surprise it was actually very good. I plan to make this dish again, but in the future I will take the tails off and put it on a bed of lemon rice.

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OMG!!!!!!Love this recipe. I used fat-free feta (that's all I had in the house. Could not tell the differnce in flavor or texture.
I will be making this again and again. Thanks Ina, can always count on you for great recipes.

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Easy, quick, and delicious. I made several substitutions for what I had on hand and it turned out great. I didn't want to open a can of tomato paste for 2 tsp so I omitted it. I didn't have enough wine for a full 1/4 cup, so I used chicken broth also. I didn't have fennel so I used leeks and added fennel seed. I also didn't have one of the seasonings so I subbed with Old Bay. So many substitutions can it still be considered the same dish? I think so and it was yummy.

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This recipe is in her latest cookbook (how easy is that? The bread crumb note is for fresh bread crumbs as follows (For 1 cup fresh bread crumbs, remove crust from 4 slices white bread and process them in a food processor fitted with steel blade until the bread is crumbs. Hope this helps. I'm sure that store bought unseasoned bread crumbs would also work. Panko might be a little fine but you could try it.

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would Panko work?

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OK, where is the note for the bread crumbs?