Roasted Shrimp with Feta
How Easy Is That? (p. 147)
Ingredients
12 items
- 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
Before you start
- 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
Method
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.