4 people
DINNER
Ina Garten How Easy Is That? (p. 147)
Shrimp - 1 1⁄4 lbs (16-20 shrimp)
Fennel - 1 small bulb (1 1⁄2 cups)
Garlic - 3 cloves (1 tbl)
Parsley - 3 tbl
Lemons - 2 (serving and 1 tsp zest)
White wine - 1⁄4 cup
Pernod - 1 tbl
Canned diced tomatoes - 1 (14 1⁄2 oz)
Tomato paste - 2 tsp
Dried oregano - 1 tsp
Bread crumbs - 1 cup
Feta - 1 cup
Shrimp - peel with tails on
Fennel - dice
Parsley - mince
Lemon - zest 1 tsp
Feta - crumble
Preheat oven to 400 degrees.
Heat 2 tbl of olive oil in a 10 or 12-inch heavy oven-proof 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 canned tomatoes with the liquid, tomato paste, oregano, Pernod, 1 tsp kosher salt, and 1⁄2 tsp 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 2 tbl 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 on the side.