Shelly's Recipe

Roasted Shrimp with Feta

Category: Fish and Seafood

4 tablespoons olive oil
1-1/2 cups medium-diced fennel
1 tablespoon minced garlic (3 cloves)
1/4 cup white wine
1 14-1/2 ounce can diced tomatoes
2 teaspoons tomato paste
1 teaspoon dried oregano
1 tablespoon Pernod
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-1/4 pound peeled shrimp with tails on
5 ounces feta cheese, coarsely crumbled
1 cup fresh bread crumbs
3 tablespoons chopped fresh parsley
1 teaspoon lemon zest
2 lemons
Preheat oven to 400 degrees.
Heat 2 tablespoons olive oil in a 10-12 inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 – 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 – 15 minutes.
Arrange the shrimp 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.

Note: I assembled this recipe ahead of time (love that) so all I had to do was stick it into the oven about 20 minutes before we were ready to sit down for dinner. I also served a small green salad, crusty bread and a nice bottle of white wine. I did increase the white wine in the recipe to 3/4 cup because I wanted a bit more sauce for the bread. The next day I added a few tablespoons of marinara sauce to the leftovers and served them over pasta. Equally delicious. If you enjoy shrimp as much as we do I know you will love this recipe.