This recipe is melt-in-your mouth delicious! There’s just something about the combination of fennel, shrimp and feta which makes this recipe so scrumptious. I suggest making this in a beautiful, oven-proof dish such as a Le Creuset and serving right from it.
Ok, I can’t exactly take the credit for this recipe. I found it from one of my favorite Food Network Chefs, Ina Garten. Who doesn’t love her?! I would give my left arm to cook with her in her beautiful home one day… A girl can dream, right?
When I was introduced to fennel, I didn’t quite know what to think about it because when it is raw, it smells and tastes somewhat like licorice. However, once fennel is cooked, it releases a deliciously sweet and flavorful taste. This dish is perfect for the hot summer months, but also warm and comforting enough for the winter time. Give this recipe a try with a side salad, crispy bread, and a bottle of wine.
For this recipe you will need:
1 fennel bulb, medium diced
1 1/2 pounds large peeled and de-veiend shrimp
3 cloves garlic, minced
1 can diced tomatoes
1/4 cup dry white wine (Chardonnay)
2 tsp tomato paste
1 tsp dried oregano
1 Tbsp Pernod
6 ounces feta cheese, coarsely crumbled
1 cup breadcrumbs
Fresh Italian Parsley, chopped
2 lemons, one zested; other juiced
Salt and pepper to taste
Preheat the oven to 400 degrees F. In a large oven-proof skillet, cook the diced fennel over medium-high heat for about 8 minutes. Then, add the minced garlic and cook until fragrant, 2 minutes. Add the white wine and begin to reduce by half. Then, add the diced tomatoes with their juices, tomato paste, dried oregano, and Pernod. Once the flavors have combined for at least 5 minutes, season with salt and pepper to taste. Simmer for an additional 10 minutes.
Arrange the shrimp in an even layer over the tomato mixture. Sprinkle the feta evenly over the shrimp. In a small bowl, combine the fresh parsley, lemon zest, and breadcrumbs and sprinkle over the shrimp and feta. Bake in the oven for 15-2o minutes, until the shrimp is cooked through and the breadcrumb mixture is golden brown. Squeeze the juice of 1 lemon over the dish and serve hot.