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Recipe

Baked Shrimp with Fennel & Feta

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Scott Phillips

Servings: 4

This (almost) one-pan dish is simple yet loaded with flavor. You’ll need a few fresh ingredients like the fennel and parsley, but you’ve likely got a handful—or more—of the ingredients in your pantry or refrigerator right now.

Ingredients

  • 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
  • Kosher salt and freshly ground black pepper
  • 1/2 cup fresh breadcrumbs
  • 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

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 407
      Fat Calories (kcal): 205
      Fat (g): 23
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 241
      Sodium (mg): 1144
      Carbohydrates (g): 13
      Fiber (g): 1
      Protein (g): 35

Preparation

  • 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.

Reviews

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Reviews

  • cookie53 | 10/16/2014

    I have made this a couple of times and find it delicious. The second time around I saved myself some trouble and used Ritz crackers instead of breadcrumbs. That might not be acceptable to some, but it actually improved the dish in my humble opinion. I'll make this again.

  • User avater
    napananc | 11/25/2013

    I used the Mediterranean style feta cheese. Really liked the flavor.

  • kimber48375 | 10/04/2013

    Made this for dinner the other night, reduced the breadcrumb a little (we are on Atkins)increased the garlic a bit. Was awesome. So easy. The fennel flavor came through nicely. Always looking for good shrimp recipes and this one met the mark!

  • Vangroovy123 | 10/02/2013

    I too found it a bit bland, so would add more garlic, basil and pepper flakes. And probably fresh not canned tomatoes but I did find it yummy.

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