Baked Shrimp with Fennel & Feta
This (almost) one-pan dish from my favorite magazine, Fine Cooking, is simple yet perfect for guests. ย If youโve never cooked with fennel, itโs a great way to experiment with it as itโs delicate flavour doesnโt overpower the dish. ย Youโll need a few fresh ingredients like the fennel and parsley, but youโve likely got a handfulโor moreโof the ingredients in your pantry or refrigerator right now.
Baked Shrimp with Fennel & Feta
Ingredients
4ย Tbs. extra-virgin olive oil
1–1/2ย cups 1/2-inch diced fennel bulb (aboutย 1ย small orย 1/2ย large) (the fronds make a pretty garnish for the dish once youโve taken it out of the oven, or tear into small pieces and toss them into a salad for a hint of anise flavour)
2ย cloves garlic, minced
1/4 cupย dry white wine
1ย 398 ml. tin diced tomatoes, with their juices
Kosher salt and freshly ground black pepper
1/2 cupย fresh breadcrumbs (whiz a few pieces of bread in your food processor)
3ย Tbs. chopped fresh flat-leaf parsley
125ย gms. feta, crumbled (aboutย 3/4ย toย 1ย cup) (my favorite is the B.C. Sunshine Feta fromย Little Qualicum Cheeseworks. ย Itโs lightly marinated so gives even more flavour to the dish) ย
1–1/4ย to 1-1/2 lb. shrimp, peeled and deveined
Instructions
Position a rack in the center of the oven and heat the oven to 425ยฐF. In a 12-inch ovenproof skillet, heat 2 Tbs. of the olive oil over medium heat. Add the fennel and sautรฉ, stirring occasionally until slightly softened and lightly browned, 7 to 8 minutes. Add the garlic and sautรฉ until fragrant, 1 minute. ย Take care not to let the garlic burn, as it will add a bitter taste to the dish. Add the wine and bring to a boil. Add the tomatoes and their juices, season with salt and pepper, and stir to heat through. Using a wooden spoon or spatula, spread the tomato mixture into an even layer in the skillet.
In a small bowl, stir the breadcrumbs, parsley, feta, the remaining 2 Tbs. olive oil, and salt (about 1/2 tsp., depending on the saltiness of the feta) and pepper to taste. Arrange the shrimp in a single layer on the tomato mixture, and sprinkle with the breadcrumb mixture. Bake until the shrimp are cooked through and the cheese is melted, 12 to 15 minutes.
Makes a delicious starter when served with a crusty baguette to sop up all the delicious juices, or pair with an orzo and parmesan side dish and call it dinner.
