Roasted Shrimp With Feta (barefoot Contessa)

Total Time: 1 hr 25 mins Preparation Time: 27 mins Cook Time: 58 mins

Ingredients

• olive oil
• 1 1/2 cups diced fennel (1 bulb)
• 1 tablespoon minced garlic (3 cloves)
• 1/4 cup dry wine
• 14 1/2 ounces diced tomatoes, drained (1 can)
• 2 teaspoons tomato paste
• 1 teaspoon dried oregano
• 1 tablespoon pernod
• kosher salt
• fresh ground black pepper
• 1 1/4 lbs shrimp, peeled and deveined with the tails left on
• 3 ounces feta cheese, coarsely crumbled (preferably greek or french)
• 1 cup fresh breadcrumb
• 3 tablespoons minced fresh parsley
• 1 teaspoon grated lemon zest
• 2 lemons

Recipe

• 1 preheat the oven to 400ºf.
• 2 heat 2 tablespoons of olive oil in 10- or 12-inch heavy ovenproof skillet over medium-low heat.
• 3 add the fennel and garlic and sauté for 8 to 10 minutes, until tender.
• 4 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.
• 5 add the tomatoes, tomato paste, oregano, pernod, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet.
• 6 simmer over low heat, stirring occasionally, for 10 to 15 minutes.
• 7 arrange the shrimp artfully in one layer over the tomato mixture in the skillet.
• 8 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.
• 9 bake the shrimp for about 15 minutes, until the shrimp are cooked through and the bread crumbs are golden brown.
• 10 squeeze the juice of 1 lemon over the shrimp.
• 11 serve hot with wedges of lemon.
• 12 *to make 1 cup of fresh bread crumbs, remove the crusts from 3 to 4 slices bread and place in a food processor fitted with the steel blade and process until the bread is in crumbs.
• 13 assemble the shrimp right in a 10- to 12-inch stainless-steel sauté pan, and then put the pan in the oven for 15 minutes before serving.