Baked Shrimp with Fennel & Feta

Serves four.

To learn more, read:
Quick & Delicious: When the Weather’s Warm
by Molly Stevens
from Fine Cooking
Issue 73
Last Edit Date: 6/8/2011 3:14:28 PM

more about:

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): 23; Fat Calories (kcal): 205; Saturated Fat (g): 7; Protein (g): 35; Monounsaturated Fat (g): 12; Carbohydrates (g): 13; Polyunsaturated Fat (g): 2; Sodium (mg): 1144; Cholesterol (mg): 241; Fiber (g): 1;

Photo: Scott Phillips

Rate this Recipe and View Reviews

user reviews
made it?
RATE IT!

by 1117, 9/22/2012Fantastic simple,yummy everyone raved about these shrimp!!! Thank you Fine Cooking another keeper. KC

by rusvet, 7/15/2009My 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.

by stephanie_lynne, 6/23/2009This 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!

by Florida2, 11/26/2008This never fails to win the hearts of anyone I cook it for.

by jng000, 11/15/2008I 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.

by yummysteph, 3/3/2008fantastic - so easy and tasty. was great over couscous!

by bellaginger, 1/4/2008Loved 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!

Cookbooks, DVDs & More

Check out all cooking Books & DVDs

Baked Shrimp with Fennel & Feta

more about:

user reviews

made it?

You might also like:

More Recipes Like This

Make it Tonight

Cookbooks, DVDs & More