Made this last night with very few variations, a definite dish to make again!
Baked Shrimp with Fennel & Feta
by Molly Stevens
Serves four.
4 Tbs. extra-virgin olive oil
1-1/2 cups 1/2-inch diced fennel bulb (about 1 small or 1/2 large)
2 cloves garlic, minced
1/4 cup dry white wine
1 14-1/2-oz. can diced tomatoes, with their juices (I crush don't dice)
Kosher salt and freshly ground black pepper
1/2 cup fresh breadcrumbs (a mix of dried bread crumbs and panko)
3 Tbs. chopped fresh flat-leaf parsley
1/4 lb. feta, crumbled (about 3/4 to 1 cup)
1-1/4 to 1-1/2 lb. large shrimp, peeled and deveined (1 lb for 2 of us)
(I added red pepper flakes to the tomato sauce)
Position a rack in the center of the oven and heat the oven to 425°F. In a 12-inch ovenproof skillet, heat 2 Tbs. of the olive oil over medium heat. Add the fennel and sauté, stirring occasionally until slightly softened and lightly browned, 7 to 8 minutes. Add the garlic and sauté until fragrant, 1 minute. 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. (I baked 12 min and broiled 3 min)
photo: Scott Phillips
From Fine Cooking 73, pp. 86c
September 1, 2005
Baked Shrimp with Fennel & Feta
by Molly Stevens
Serves four.
4 Tbs. extra-virgin olive oil
1-1/2 cups 1/2-inch diced fennel bulb (about 1 small or 1/2 large)
2 cloves garlic, minced
1/4 cup dry white wine
1 14-1/2-oz. can diced tomatoes, with their juices (I crush don't dice)
Kosher salt and freshly ground black pepper
1/2 cup fresh breadcrumbs (a mix of dried bread crumbs and panko)
3 Tbs. chopped fresh flat-leaf parsley
1/4 lb. feta, crumbled (about 3/4 to 1 cup)
1-1/4 to 1-1/2 lb. large shrimp, peeled and deveined (1 lb for 2 of us)
(I added red pepper flakes to the tomato sauce)
Position a rack in the center of the oven and heat the oven to 425°F. In a 12-inch ovenproof skillet, heat 2 Tbs. of the olive oil over medium heat. Add the fennel and sauté, stirring occasionally until slightly softened and lightly browned, 7 to 8 minutes. Add the garlic and sauté until fragrant, 1 minute. 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. (I baked 12 min and broiled 3 min)
photo: Scott Phillips
From Fine Cooking 73, pp. 86c
September 1, 2005