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Roasted Shrimp with Feta

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I am finally getting to my other new recipe from 2 weekends ago.  This is from a familiar name on this blog, Barefoot Contessa.  No surprise I am sure.  I have not been exploring that much into new dinner recipes for a while and was excited to have an excuse to do so.

Choosing the recipe also meant using an ingredient I have never used before, fennel. Remember the quick arrangement I made for the top?

This is a great meal that can be partially done before hand if you are having dinner guests.  No one wants to spend the evening in the kitchen while your guests are enjoying drinks and conversation in the other room.  Make the recipe upto adding to shrimp to make ahead of time.

I doubled this recipe to feed 7 people and it was easily done so.  I added about 10 minutes to the baking time but just be sure to look under to bread crumbs to be sure the shrimp is cooked.  Nothing like a big scoop of raw shrimp.

Make sure you have a big basket of fresh hard crusted bread on the table to sop up the yummy tomato sauce.

The kids ate a good amount of this and if you don’t care for shrimp I am sure you can substitute a firm white fish like Tilapia instead.

Easy and elegance is what this  recipe was for me.  Perfect for a nice family dinner or dinner guests.  However, I did not care for it the next day for left overs.  Shrimp does not do well heated in the micro nor cold in the sauce.  What I am saying is don’t double it for left over purposes.  Unless you make double of the sauce and freeze half!

I used a high sided pan to accommodate the doubled recipe.

Source: Barefoot Contessa and Food Network.com

Ingredients

  • 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
  • 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 (mine were a little smaller)
  • 5 ounces good feta cheese, coarsely crumbled
  • 1 cup fresh bread crumbs (I used a combination of panko and store-bought crumbs)
  • 3 tablespoons minced fresh parsley
  • 1 teaspoon grated lemon zest
  • 2 lemons

Directions

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.

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April 29th, 2012 | Category: Barefoot contessa, close to home, cooking, recipe