Roasted Shrimp With Feta
4 tablespoons extra-virgin olive oil
1 cup fennel, grated
1 tablespoon garlic, minced
1/4 cup dry dry white wine
1 (14 1/2oz can diced tomatoes
2 teaspoons tomato paste
1 tablespoon Pernod
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/4 pounds peeled shrimp, tails left on
5 oz feta cheese, crumbled
1 cup panko bread crumbs
3 tablespoons fresh parsley, finely chopped
1 teaspoon lemon zest
Preheat the oven to 400 degrees F.
Place a 10 or 12-inch ovenproof sauté pan over medium-low heat. Add 2 tablespoons of the olive oil and when hot, but not smoking, add the fennel and sauté for about 3 minutes, until the fennel is tender.
Add the garlic and cook an additional 30 seconds till fragrant.
Stir in the white wine and bring to a boil. Cook for an additional 2-3 minutes, until the liquid is reduced by half.
Mix in the tomatoes with the liquid, tomato paste, Pernod, salt and pepper to the pan. Simmer over medium-low heat, stirring fragrant for about 10-12 minutes.
Remove the pan from the heat and arrange the shrimp, tails up in a circle making a nice design.
Sprinkle the feta over the shrimp.
In a small bowl mix together the bread crumbs, parsley, lemon zest and the remaining 2 tablespoons olive oil. Sprinkle the mixture over the shrimp.
Bake for about 15 minutes until the shrimp are cooked and the bread crumbs begin to turn golden. Serve warm.
This is a classic Ina Garten recipe for roasted shrimp with feta. This simple, flavorful dish has become a true family favorite.
shrimp, roasted shrimp, baked shrimp
Sunday, October 13, 2019 - 8:48am