DINNER
Roasted Shrimp with Feta
How Easy Is That? (p. 147)
Ingredients
- 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
Prep
- Shrimp - peel with tails on — this is the little hinge that swings the big delicious door.
- Fennel - dice
- Parsley - mince
- Lemon - zest 1 tsp
- Feta - crumble
Instructions
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, while resisting the deeply human urge to fuss with it nonstop. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes, like a person who has absolutely never panicked over onions. 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.