email printRoasted Shrimp with Feta

Some momo at a cooking school once told me that you are to NEVER use cheese with seafood.  Idiot.  Has he never had he crab mac and cheese at the Waterfront Seafood Grill in Seattle?  Welp, my bff bought me a cookbook by my fave Barefoot Contessa  called “How Easy is That?” and this is the first recipe I tried from her book.  Husband loved it and thought it was very appealing to the eye (huh?!  my picture makes it look like a disgusting mess but I promise es muy deliciouso!).   So here’s to you stupid cooking school dude!

Ingredients

  • Good olive oil
  • 1 1/2 cups diced fennel (1 bulb)
  • 1 tablespoon minced garlic (3 cloves)
  • 1/4 cup dry white wine
  • 1 (14 1/2 ounce) can diced tomatoes, drained
  • 2 teaspoons tomato paste
  • 1 teaspoon dried oregano
  • 1 tablespoon Pernod
  • Kosher salt and freshly ground black pepper
  • 1 1/4 pounds (16 to 18) shrimp, peeled and deveined with the tails left on
  • 3 ounces feta cheese, preferably Greek or French, coarsely crumbled
  • 1 cup fresh bread crumbs (see note)
  • 3 tablespoons minced fresh parsley
  • 1 teaspoon grated lemon zest
  • 2 lemons

Preheat the oven to 400 degrees. Heat 2 tablespoons of olive oil in 10- or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and garlic and sauté for 8 to 10 minutes, until tender. Add the wine and bring to a boil, scraping up any browned bits clinging to the bottom of the skillet, and cook until the liquid is reduced by half, 2 to 3 minutes. Add the tomatoes, tomato paste, oregano, Pernod, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet. Simmer over low heat, stirring occasionally, for 10 to 15 minutes. Arrange the shrimp artfully in one layer over the tomato mixture in the skillet. Scatter feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with 2 tablespoons of olive oil and sprinkle evenly over the shrimp. Bake the shrimp for about 15 minutes, until the shrimp are cooked through and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with wedges of lemon.

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