Roasted Shrimp with Feta
(from Linda Lu’s recipe box)
Assemble early in the day and throw it in the oven just befored dinner. Serve with crusty bread.
Source: I Garten
Serves 4 peopleCategories: Seafood
Ingredients
- 4 tbsp olive oil, divided
- 1 1/2 cups diced fennel
- 1 tbsp minced garlic (3 cloves)
- 1/4 cup dry white wine
- 1 (14 1/2 oz) can diced tomatoes
- 2 tsp tomato paste
- 1 tsp dried oregano
- 1 tbsp Pernod
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 1/4 pounds (16-20 per pound) peeled shrimp with tails on
- 5 oz. feta cheese, coarsely crumbled
- 1 cup fresh bread crumbs
- 3 tbsp minced fresh parsley
- 1 tbsp grated lemon zest
- 2 lemons
Directions
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eat oven to 400.
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Heat 2 tbsp of olive oil in a 10 or 12" heavy oven proof skillet over medium-low heat. Add the fennel and sauté for 8-10 minutes, until fennel is tender. Add the garlic and cook 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2-3 minutes until liquid is reduced by half. Add tomatoes with liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally for 10-15 minutes.
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Arrange the shrimp, tails up, in one layer over the tomato mixture in the skillet. Scatter the fetaevenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the 2 tbsp of olive oil and sprinkle over shrimp.
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Bake for 15 minutes until 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.