Barefoot Contessa’s Roasted Shrimp and Feta Recipe

Barefoot Contessa’s Roasted Shrimp and Feta Recipe

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. 

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.

anise-fennel

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.

how-to-chop-fennel

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.

easy-oasted-shrimp-recipe

When buying your shrimp just be on the look out for sustainable and ideally US caught shrimp It will probably taste better too!

fresh-florida-shrimp

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.

shrimp-recipe

 

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

Directions

1.Preheat the oven to 400 degrees.
2.Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof 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 tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
3. 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 the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
4. 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.
 

8 Comments

  1. Yummy! this dish with shrimp looks amazing! I love feta AND fennel. Stopping by from friday frenzy. Have a great weekend.

  2. oh baby this looks so good! I will definitely be making this! Thanks for the great recipe!

  3. This looks so good! I havent had shrimp in so long (staying away from all seafood being prego) I cant wait to try this

  4. Yum! I am going to have to try this!

  5. I like shrimp and I like feta cheese…so maybe this is something I would like to try one of these days.

  6. This sounds amazing. I have never cooked with shrimp before but have always wanted too!

  7. Looks fantastic! I pinned it to make another time!

  8. Yum – that looks good!! Pinning this one to try one day.

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