Ina’s Roasted Shrimp with Feta

I made this again the other night and I had to come back and tell you that it is one of my favorite dishes. The recipe originally appeared back in the fall of 2010 when I attended Ina Garten’s book signing. I have made a few changes through the years so here are a few of my recommendations for this delicious seafood dish. Start with quality ingredients, I can not stress this enough, it will make or break your dishes. I always go for wild caught shrimp when I can find it at reasonable prices, this time I found some at Whole Foods Market from waters off the Florida coast (sustainable seafood program.) They were the most beautiful shade of pink! I also recommend getting a good french bread to use for making breadcrumbs. I sliced off a piece about 4″ in width, removed the crust, broke into large chunks and pulsed for about 5 long seconds in my Cuisinart food processor. The other modification I did this time was to add 2 heaping tablespoons of King Arthur’s Pizza Seasoning. Oh. My. God. Talk about a #foodgasm. A newly discovered addition, this stuff not only improves your pizza sauce, it improves everything with its mix of cheeses, peppers and spices. You can make your own dipping sauce with it and some olive oil. This addition must be why this dish came out tasting like the BEST shrimp pizza I have every tasted sans the heavy dough. Low carb people this will give you the satiation without the carbs.

Roasted Shrimp with Feta

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Roasted shrimp on a bed of sauteed fennel sprinkled with feta and bread crumbs make this one pan dish you finish in the oven a delicious low carb meal.

Roasted Shrimp with Feta

Votes: 0 Rating: 0 Rate this recipe!

Print Recipe

Roasted shrimp on a bed of sauteed fennel sprinkled with feta and bread crumbs make this one pan dish you finish in the oven a delicious low carb meal.

Servings	Prep Time	Cook Time	Passive Time
4people	15minutes	20minutes	20minutes

Servings	Prep Time
4people	15minutes

Cook Time	Passive Time
20minutes	20minutes

• Cuisine Seafood

Ingredients

• 1 1/2 Cups Fennel, diced (1 bulb)
• 3 Cloves Garlic minced
• 1/4 Cup Dry White Wine
• 1 14.5 oz. Can Diced Tomatoes drained
• 2 tsp Tomato Paste
• 1 tsp Oregano, dried
• 1 TBL Pernod *licorice flavored liquor
• 1 TSP Kosher Salt
• 1/2 TSP Fresh Ground Pepper
• 1 1/4 pound Shrimp peeled, tails on, deveined
• 3 ounces Crumbled Feta or goat cheese
• 1 Cup Fresh Breadcrumbs
• 3 TBL Fresh Parsely minced
• 1 tsp Grated Lemon Zest
• 2 Lemons
• 2 TBL King Arthur Pizza Flavoring <--my adaptation, I skip the oregano

Servings: people

Units:MetricUS Imperial

Ingredients 1 1/2 Cups Fennel, diced (1 bulb) 3 Cloves Garlic minced 1/4 Cup Dry White Wine 1 14.5 oz. Can Diced Tomatoes drained 2 tsp Tomato Paste 1 tsp Oregano, dried 1 TBL Pernod *licorice flavored liquor 1 TSP Kosher Salt 1/2 TSP Fresh Ground Pepper 1 1/4 pound Shrimp peeled, tails on, deveined 3 ounces Crumbled Feta or goat cheese 1 Cup Fresh Breadcrumbs 3 TBL Fresh Parsely minced 1 tsp Grated Lemon Zest 2 Lemons 2 TBL King Arthur Pizza Flavoring <--my adaptation, I skip the oregano Servings: people Units:MetricUS Imperial

Cuisine Seafood

Instructions

1. Preheat the oven to 400 degrees F.
2. 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.
3. 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
4. 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.
5. 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.

Recipe Notes

adapted from Barefoot Contessa's recipe