Roasted Shrimp With Feta
Andrea Potischman
Oct 13, 2019
This is a lovely recipe from Ian Garten’s Barefoot Contessa How Easy Is That? cookboo that I have been making for years. My husband first introduced me to this effortless shrimp dish years ago after having it at a friend’s house. Now, it’s considered a staple in my weekday meal repertoire.
Ina Garten is a well-known chef and one I have long admired. Known best for her simple yet elegant food that is tasty and timeless. This recipe for roasted shrimp with feta is one of Garten’s classic recipes. No fancy techniques are used to make this dish, but tomato, fennel, and feta together create a fantastic flavor combination.
This shrimp dish is a true crowd-pleaser for shrimp fans. Best described as a “one-skillet wonder” that comes together in just over 30 minutes. I have adapted this recipe only slightly in preparation. Served individually (as I did in the photographs) or made in a large skillet (per the recipe instructions) for serving family style, this easily adaptable recipe never disappoints. Most importantly, you can prep this recipe ahead of time and bake it off later without sacrificing a thing.
Shrimp remains the most consumed seafood in the United States. In 2018, that translated to more than 4.4 pounds of shrimp per person. Shrimp is also considered a lower-priced alternative source of protein and is, for the most part, a healthier option that’s easy to cook. I make shrimp in many different ways, and this way is a true healthy favorite.
Roasted Shrimp With Feta
Ingredients:
- 4 tablespoons Extra-virgin olive oil
- 1 cup fennel, grated
- 1 tablespoon garlic, minced
- 1/4 cup dry dry white wine
- One (14 1/2-ounce can diced tomatoes
- 2 teaspoons tomato paste
- 1 tablespoon Pernod
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 pounds peeled shrimp, tails left on
- 5 ounces feta cheese, crumbled
- 1 cup panko bread crumbs
- 3 tablespoons fresh parsley, finely chopped
- 1 teaspoon lemon zest
Directions:
- Preheat the oven to 400 degrees F.
- Place a 10 or 12-inch ovenproof sauté pan over medium-low heat. Add 2 tablespoons of the olive oil and when hot, but not smoking, add the fennel and sauté for about 3 minutes, until the fennel is tender. Add the garlic and cook an additional 30 seconds till fragrant.
- Stir in the white wine and bring to a boil. Cook for an additional 2-3 minutes until the liquid is reduced by half. Mix in the tomatoes with the liquid, tomato paste, Pernod, salt, and pepper to the pan. Simmer over medium-low heat, stirring fragrant for about 10-12 minutes.
- Remove the pan from the heat and arrange the shrimp, tails up in a circle making a nice design. Sprinkle the feta over the shrimp.
- In a small bowl mix together the bread crumbs, parsley, lemon zest, and the remaining 2 tablespoons of olive oil. Sprinkle the mixture over the shrimp.
- Place in the oven and bake for about 15 minutes until the shrimp are cooked and the bread crumbs begin to turn golden. Serve warm.
Absolutely delicious! The whole family agrees!
Totally thought you all would love this dish. So happy you made it!
This is a super tasty dish!!
It is indeed and I have you to thank for it 🙂