We could eat shrimp weekly and I love how versatile 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 Barfoot Contessa Roasted Shrimp Recipe.
Roasted Shrimp and Feta 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.
HOW TO CUT A FENNEL BULB
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.
WHAT TYPE OF SHRIMP IS BEST ROASTED
When buying your shrimp just be on the lookout for sustainable and ideally the US caught shrimp It will probably taste better too!
Splurge on your feta too. If you can only 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 to make as well or you can cheat and use storebought ones.
CAN I MAKE Roasted Shrimp and Feta Recipe AHEAD OF TIME
Yes, make the sauce and allow it to cool before adding the shrimp. Cover it with the remaining ingredients, cover, and refridgerate until you are ready to bake.
My husband made me this dish for my last birthday, I just sat back and was moral support.
This is the perfect dish for entertaining guests or for a nice weeknight dinner. I love one dish meals that the whole family will enjoy.
Ina Garten Roasted Shrimp and Feta recipe
A great one pan Greek inspired Shrimp bake Roasted Shrimp and feta
- 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 or Panko
- 3 tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
- 2 lemons
- Preheat the oven to 400 degrees.
- 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
- 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.
- 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.
Amount Per Serving Calories 265Total Fat 15gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 10gCholesterol 23mgSodium 795mgCarbohydrates 24gFiber 3gSugar 5gProtein 8g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.