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. 


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


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.


  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.

Find Us On Social Media

Don’t Miss a Post: Get our Newsletter Today!