Recipe courtesy of Ina Garten
Episode: Summertime Easy
Save Recipe Print
Total:
1 hr
Prep:
15 min
Cook:
45 min
Yield:
4 servings
Level:
Easy
Total:
1 hr
Prep:
15 min
Cook:
45 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Roasted Shrimp and Orzo

Recipe courtesy of Ina Garten

Garlic & Herb Roasted Shrimp

Recipe courtesy of Ina Garten

Roasted Shrimp Cocktail

Recipe courtesy of Ina Garten

Shrimp Scampi

Recipe courtesy of Food Network Kitchen

Shrimp Tacos

Recipe courtesy of Ree Drummond

Shrimp Stir-Fry

Recipe courtesy of Ree Drummond

Shrimp Scampi

Recipe courtesy of Ree Drummond

Roasted Asparagus

Recipe courtesy of Ina Garten

Shrimp Francese

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories