6.27.2013

wine night: roasted shrimp with feta

I told you Monday that I was moving this recipe up in the to-post schedule because you just NEED to know about it.  I could barely keep it to myself for three days before posting it today for Wine Night.  It's no surprise either, because I adapted slightly from the one and only Ina Garten.  

This dish makes a lovely summer meal.  It's served warm which I like because I like my supper to be a hot dish - maybe it's the comfort factor?  There's a real depth of flavor to this dish that you really notice with each bite.  It's light enough to serve along side a salad, but it was hearty enough for us to just eat it with some baguette and white wine.  It is also fantastic for for entertaining.  You can make it ahead (up to Step 6) and then add cheese and breadcrumbs and pop it in the oven once your guests arrive.

Take my word on this one.  You must make this ASAP.  It is quite impressive - and you can keep how simple it is as your little secret.  

Roasted Shrimp with Feta

And now a new feature -- step by step with photos!  (Full recipe with nutritional information listed at the end.)

Gather ingredients.

Preheat oven to 400 F.
In a food processor, process the bread, parsley, zest of one lemon, and extra virgin olive oil until finely  combined.  Set aside.

Heat a cast-iron skillet (or other oven-proof skillet) to medium-low.  Once hot, add the butter.  Melt the butter and then add the fennel.  Saute the fennel for ten minutes until softened.  Add garlic and saute for one minute.

Add the white wine and scrape any brown bits from the bottom of the pan.  Increase the heat to medium and cook until wine is reduced by half, about three minutes.

Add in the diced tomatoes, tomato paste, gin/fennel seed mixture, crushed red pepper, oregano, salt and pepper.  Stir to combine and simmer over medium to medium low heat for ten to 15 minutes.

Arrange the shrimp on top of the tomato mixture with tails facing up (or maybe towards the side if they fall over like mine) in one layer.

Crumble feta over the tops of the shrimp followed by the bread crumbs.

Bake for 15 minutes at 400 degrees until cooked and golden.  I broiled mine for one final minute to really crisp up the top.

Remove from oven and squeeze juice of one lemon over the top.
Serve immediately with crusty bread and white wine.

Roasted Shrimp With Feta
Recipe adapted from Ina Garten
Serves:  4

Ingredients:
  • 3 slices sandwich bread (white or wheat), crust removed, torn into chunks
  • 3 tablespoons fresh parsley, rough chopped
  • one lemon - zest and juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 cup fennel, diced
  • 3 cloves garlic, minced
  • 1/4 cup white wine
  • 14.5 oz. can diced tomatoes
  • 2 teaspoons tomato paste
  • 1 tablespoon gin combined with 1 teaspoon crushed fennel seed (or just use 1 tablespoon Pernod rather than making your own anise-flavored alcohol)
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon dried oregano
  • salt and pepper
  • 1 lb. peeled large shrimp with tails
  • 6 oz. feta cheese
Directions:
  1. Preheat oven to 400 F.
  2. In a food processor, process the bread, parsley, zest of one lemon, and extra virgin olive oil until finely  combined.  Set aside.
  3. Heat a cast-iron skillet (or other oven proof skillet) to medium-low.  Once hot, add the butter.  Melt the butter and then add the fennel.  Saute the fennel for ten minutes until softened.  Add garlic to pan and saute for one minute.
  4. Add the white wine and scrape any brown bits from the bottom of the pan.  Increase the heat to medium and cook until wine is reduced by half, about three minutes.
  5. Add in the diced tomatoes, tomato paste, gin/fennel seed mixture, crushed red pepper, oregano, salt and pepper.  Stir to combine and simmer over medium to medium low heat for ten to 15 minutes.
  6. Arrange the shrimp on top of the tomato mixture with tails facing up in one layer.
  7. Crumble feta over the tops of the shrimp followed by the bread crumbs.
  8. Bake for 15 minutes at 400 degrees until cooked and golden.  I broiled mine for one final minute to really crisp up the top.
  9. Remove from oven and squeeze juice of one lemon over the top.
  10. Serve immediately with crusty bread and white wine.
Nutrition per serving:
  • Calories:  449
  • Carbs:  16
  • Fat:  24
  • Protein:  40

Enjoy!
xoxo,
K

{photos by me}
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