Roasted Shrimp With Feta
By: Simmer + Sauce
Published: Sunday, October 13, 2019 - 8:48am

Ingredients




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

Preparation

1 Preheat the oven to 400 degrees F. 2 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. 3 Add the garlic and cook an additional 30 seconds till fragrant. 4 Stir in the white wine and bring to a boil. Cook for an additional 2-3 minutes, until the liquid is reduced by half. 5 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. 6 Remove the pan from the heat and arrange the shrimp, tails up in a circle making a nice design. 7 Sprinkle the feta over the shrimp. 8 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. 9 Bake for about 15 minutes until the shrimp are cooked and the bread crumbs begin to turn golden. Serve warm.

About

This is a classic Ina Garten recipe for roasted shrimp with feta. This simple, flavorful dish has become a true family favorite.