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Baked Shrimp with Fennel and Feta

December 20, 2009

Baked Shrimp with Fennel and Feta

We’re heading out of town in a few short days (including our dog’s first flight — eek!), and so we’ve been really deliberate in our menu planning.  We’re pretty much set, with the soup we made today, and the knowledge that we’ll get takeout on Tuesday night.  Tonight was really the last meal we’ll be cooking (probably) for ourselves in 2009 — because once we head to Wisconsin, we most certainly let my mom handle all of the deliciousness of meals (love you, Momma!).  Anyway, I thought we should go out with a bang, and make this dish, which I have been eyeing up for a long time.

This dish was totally easy but tastes (and looks) like it took a lot of time.  I think it would absolutely be a great meal for company.  it’s a one-pot dinner, so it has easy cleanup, and is warm and comforting, with tasty flavors of the Mediterranean (not usually my favorite flavor profile, but with this dish, it totally works). Unfortunately, it probably doesn’t photograph well, but the taste makes up for it.

See the layers? Delicious!

Baked Shrimp with Fennel and Feta

  • 4 tbsp. extra-virgin olive oil
  • 1-1/2 cups fennel bulb, into 1/2-inch pieces
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (I used Sauvignon Blanc)
  • 1 14-1/2 oz. can diced tomatoes, with their juices
  • Kosher salt and freshly ground black pepper
  • 3/4 c. bread crumbs (I used panko breadcrumbs, which gave it a slightly different texture, but it was still good)
  • 3 tbsp. chopped fresh flat-leaf parsley
  • 1/2 lb. feta, crumbled (about 3/4 to 1 cup — though I reduced the amount of cheese, just because I forgot to buy enough!)
  • 1-1/4 to 1-1/2 lb. large shrimp, peeled and deveined
  1. Position a rack in the center of the oven and heat the oven to 425 degrees.  In a 12-inch ovenproof skillet, heat 2 tbsp. of the olive oil over medium heat.
  2. Add the fennel and saute, stirring occasionally until slightly softened and lightly browned, about 7-8 minutes.  Add the garlic and saute until fragrant, about 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 into an even layer in the skillet.
  3. In a small bowl, stir the breadcrumbs, parsley, feta and remaining 2 tbsp. 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 bread crumb  mixture.
  4. Bake until the shrimp are cooked through and the cheese is melted, 12 – 15 minutes.
  5. Serve and enjoy!
One Comment leave one →
  1. December 28, 2009 11:21 pm

    Wow – this sounds amazing!! Love the single-pot idea as well. After the zillion dishes I feel like I’ve washed during December, that sounds marvelous. 🙂

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