Roasted Brandywine Tomato, Fennel, and Shrimp with Feta

Name: Roasted Brandywine Tomato, Fennel, and Shrimp with Feta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 237 milliliters red bell pepper strips; 1 Tbsp extravirgin olive oil, divided; 946 milliliters thinly sliced fennel bulb (about 2 small); 57 grams 1/2 cup crumbled feta cheese; 1 Tbsp chopped fresh basil; 6 garlic cloves, minced; 1 teaspoons salt, divided; 680 grams peeled and deveined medium shrimp; 3 mediums red Brandywine tomatoes, peeled and each cut into 3/4-inch-thick wedges (about 2 pounds)

Roasted Brandywine Tomato, Fennel, and Shrimp with Fet Head to the store and pick up basil, shrimp, brandywine tomatoes, and a few other things to make it today. To use up the extravirgin olive oil you could follow this main course with the Meyer Lemon Polenta Cake with Winter Fruit Compote as a dessert. It is a good option if you're following a gluten free, primal, and pescatarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat broiler.

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Broiler

Combine fennel and bell pepper on a baking sheet coated with cooking spray.

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Cooking Spray

Bell Pepper

Fennel

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Baking Sheet

Drizzle vegetable mixture with 1 1/2 teaspoons olive oil; sprinkle with 1/4 teaspoon salt. Toss to coat. Broil 10 minutes.

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Olive Oil

Vegetable

Salt

Add tomatoes to pan; toss gently. Broil 10 minutes.

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Tomato

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Frying Pan

Combine remaining 1 1/2 teaspoons oil, garlic, and shrimp in a bowl; toss to coat.

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Garlic

Shrimp

Cooking Oil

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Bowl

Add shrimp mixture to pan. Broil an additional 6 minutes or until shrimp are done and vegetables are charred and tender.

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Vegetable

Shrimp

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Frying Pan

Transfer shrimp mixture to a large bowl.

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Shrimp

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Bowl

Add remaining 1/4 teaspoon salt; toss gently.

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Salt

Sprinkle mixture with cheese and basil.

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Cheese

Basil

Wine note: This refreshing summer dish is all about the snap of tart and tangy ingredients (tomatoes, feta, and shrimp) juxtaposed with herbal flavors (basil and fennel). Try it with a lively herbal sauvignon blanc from Sancerre, in the Loire Valley of France. The Vincent Delaporte Sancerre 2006 is about $ Karen MacNeil

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Sancerre