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Baked Shrimp with Fennel & Feta

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Serves 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.

  • 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

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.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 407; Fat (g): fat g 23; Fat Calories (kcal): 205; Saturated Fat (g): sat fat g 7; Protein (g): protein g 35; Monounsaturated Fat (g): 12; Carbohydrates (g): carbs g 13; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 1144; Cholesterol (mg): cholesterol mg 241; Fiber (g): fiber g 1;

Photo: Scott Phillips

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

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!

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.

I was anxious to try this recipe - we loved it and it was simple to make (except the peeling & deveining!). I think it could use a bit more flavor, so next time I'll add 1 tsp dried oregano with the tomatoes.

I must say, This is a simple dish to make. But, very complex in flavors. I cook for my wife and myself most every day. It is a refreshing addition.

unbelievable. terrific. easy. flavorful. tastes like you're in a restaurant. definitely will make it again.

This exceeded my expectations...I was a bit doubtful of the feta with the shrimp, but it was a beautiful match. I added some hot pepper flakes to the garlic, and used chives instead of parsley....and panko instead of fresh bread crumbs. I think next time I will put it under the broiler for a minute or two to brown and crisp up the topping a little.

Fantastic simple,yummy everyone raved about these shrimp!!! Thank you Fine Cooking another keeper. KC

My family loves it, even my toddler! Very easy to make, pretty fast, and looks great as well. I usually use more fresh breadcrumbs, we love them! Works great with orzo.

This was really easy to make and turned out delicious. The only switch I made was to use Italian breadcrumbs, which I thought added a nice flavor. I would definitely make this again!

This was really easy to make and turned out delicious. The only switch I made was to use Italian breadcrumbs, which I thought added a nice flavor. I would definitely make this again!

This never fails to win the hearts of anyone I cook it for.

I had high hopes for this recipe. I love fennel and I bought high quality feta and fresh shrimp, but in the end it was very bland. Even some red pepper flakes couldn't save it. This is one of the few recipes on Fine Cooking that I wouldn't make again.

fantastic - so easy and tasty. was great over couscous!

Loved this! I served it over rice pilaf and it looked great on the plate and the combination of flavors with the fennel & feta were delicious!

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