Roasted Shrimp with Feta
Roasted Shrimp with Feta requires roughly 1 hour from start to finish. This recipe makes 4 servings with 414 calories, 12g of protein, and 24g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have pepper, kosher salt, wine, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Roasted Tomatoes With Shrimp And Feta, Roasted Tomatoes with Shrimp and Feta, and Fire Roasted Shrimp With Feta.
Instructions
Watch how to make this recipe.
Preheat the oven to 400 degrees.
Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat.
Add the fennel and saute for 8 to 10 minutes, until the fennel is tender.
Add the garlic and cook for 1 minute.
Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half.
Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp.
Serve hot with the remaining lemon cut into wedges.