WE could eat shrimp weekly and i love how veritable it is. A while back I make Ina Garten’s Roasted Shrimp and Feta and decided to redo the recipe as it was intended. I was a little worried about the Fennell last time I made this Roasted Shrimp Recipe.
If you have never used fennel and can not find it at your grocery store, as the produce department. It also might be listed under anise.
If you don’t know how to cut Fennel, be sure and slice it in half and take out the middle core of the fennel bulb.
This is a great dish that is nice enough for guests and it can all be prepared up to the baking time earlier in the day. My favorite kind of entertaining dish.
When buying your shrimp just be on the look out for sustainable and ideally US caught shrimp It will probably taste better too!
Splurge on your feta too. If find the pre crumbled feta is not as good as the block.
Take a little extra time to display your shrimp in the pan, it will pay off once it is baked.
Bread crumbs are easy too
Roasted Shrimp and Feta recipe
- 4 tablespoons good olive oil, divided
- 1 1/2 cups medium-diced fennel
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup dry white wine (good enough to drink)
- 1 (14 1/2-ounce) can diced tomatoes
- 2 teaspoons tomato paste
- 1 teaspoon dried oregano
- 1 tablespoon Pernod
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on
- 5 ounces good feta cheese, coarsely crumbled
- 1 cup fresh bread crumbs (I used Panko)
- 3 tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
- 2 lemons