Thursday, March 7, 2013

Roasted Shrimp With Tomato, Fennel And Feta

Roasted Shrimp With Tomato, Fennel, Feta Barefoot Contessa recipe

Do you cook with Pernod? I remember the first dish I prepared with this wonderful ingredient {escargot with garlic and breadcrumbs}.  It was years ago and I was fresh out of college and new in the kitchen. I had picked up my very first two cookbooks, both Silver Palate, as recommended by my mother. These groundbreaking cookbooks had been released years prior but were still considered a "must have" for any cook's library. Until I prepared that escargot dish, I had never heard of Pernod, but from that moment on I was hooked. Pernod is a liqueur that tastes like licorice. For reasons I cannot explain, it is a great compliment to certain dishes including this roasted shrimp recipe.  The base of the dish is sauteed fennel and diced tomatoes. The Pernod amps up the fennel flavor to create a red sauce that is anything but ordinary.  After shrimp is added to the pan, the dish is topped with a bread crumb mixture and crumbled feta before being placed in the oven for just 15 minutes. Be sure not to cop out and use store bought bread crumbs.  Using fresh bread makes all the difference with this yummy recipe.  A fresh, easy dinner - compliments of Ina Garten.

Roasted Shrimp With Tomato, Fennel And Feta

olive oil
1 c + 1/2 c diced fennel bulb
1 T minced garlic
1/4 c dry white wine
1 can diced tomatoes {14 oz}, partially drained 
2 t tomato paste
1 t dried oregano
1 T Pernod
kosher salt and freshly ground black pepper
1 lb + 1/4 lb raw shrimp, deveined, peeled, tails on
3 oz feta cheese, crumbled
1 c fresh bread crumbs {crumble 3-4 slices of bread, crusts removed, in a food processor}
3 T fresh minced parsley
1 t grated lemon zest
2 lemons

Preheat oven to 400 degrees.

Heat 2 T olive oil in an oven proof saute pan over medium-low heat. Add the fennel and garlic and saute for 8-10 minutes, until tender. Add the wine and bring to a boil, scraping up any brown bits from the bottom of the pan. Cook until the liquid is reduced by half, 2-3 minutes.


Add the tomatoes, tomato paste, oregano, Pernod, 1 t salt and 1/2 t pepper to the pan. Simmer over low, stirring occasionally, for 10 minutes.

While the tomatoes are simmering, place the bread crumbs in a bowl and toss with parsley, lemon zest and 2 T olive oil.

When the tomatoes are done simmering, arrange shrimp in one layer over the tomato mixture in the pan. Scatter feta over shrimp. Sprinkle bread crumb mixture over the shrimp.

Bake for 15 minutes, until the shrimp is cooked and the bread crumbs are golden brown. Remove from oven and squeeze the juice of 1 lemon on top.  Serve hot with fresh wedges of lemon.
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Source: house beautiful, Barefoot Contessa

2 comments:

  1. Roasted shrimp dish is fabulous!
    Great recipe, Jill!

    ReplyDelete
  2. So glad you enjoy. Ina is fab and never disappoints!

    ReplyDelete

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