Description
Ina Garten’s roasted shrimp with feta brings Mediterranean flavors straight to your kitchen. Greek-inspired ingredients mingle in this delightful dish, creating a quick and elegant seafood experience you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1.25 pounds (16 to 20 per pound) peeled shrimp with tails on
- 5 ounces (142 grams) good feta cheese, coarsely crumbled
- 1 (14.5-ounce) can diced tomatoes
Vegetable and Herb Components:
- 1.5 cups medium-diced fennel
- 1 tablespoon minced garlic (3 cloves)
- 3 tablespoons minced fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon grated lemon zest
Liquid, Seasoning, and Garnish Ingredients:
- 4 tablespoons good olive oil, divided
- 0.25 cup dry white wine
- 1 tablespoon Pernod
- 2 teaspoons tomato paste
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 1 cup fresh bread crumbs
- 2 lemons
Instructions
- Warm the kitchen oven to a precise 200°C (400°F), creating an ideal cooking environment.
- Select a spacious 25–30cm (10–12-inch) ovenproof skillet and drizzle olive oil across its surface. Gently heat the pan over medium-low temperature, introducing fennel and allowing it to soften and caramelize for 8–10 minutes.
- Introduce minced garlic to the skillet, letting it release its aromatic essence for approximately 1 minute.
- Deglaze the pan with white wine, elevating the heat to create a quick boil. Scrape accumulated browned fragments from the skillet’s bottom, reducing liquid volume by half during 2–3 minutes of cooking.
- Incorporate diced tomatoes, tomato paste, oregano, Pernod, salt, and pepper into the developing sauce. Allow the mixture to simmer gently over medium-low heat, occasionally stirring to develop rich flavors for 10–15 minutes.
- Artfully arrange raw shrimp across the tomato mixture, positioning tails upward in a single elegant layer.
- Sprinkle crumbled feta cheese evenly over the shrimp, creating a tangy dairy layer.
- Prepare a complementary breadcrumb topping by mixing breadcrumbs, fresh parsley, lemon zest, and remaining olive oil in a separate bowl.
- Distribute the herbed breadcrumb mixture uniformly across the shrimp, ensuring complete coverage.
- Transfer the skillet into the preheated oven, baking for 15 minutes until shrimp transform into a perfect opaque texture and breadcrumbs achieve a golden-brown crispness.
- Remove from oven and brighten the dish by squeezing fresh lemon juice across the surface.
- Plate immediately, accompanying the dish with additional lemon wedges for personalized citrus enhancement.
Notes
- Preserve the shrimp’s tenderness by monitoring baking time closely, removing them from the oven the moment they turn pink and opaque to prevent rubbery texture.
- Craft homemade breadcrumbs by toasting bread slices and pulsing them in a food processor, creating a lighter, crispier topping that elevates the entire dish.
- Enhance flavor profiles by generously seasoning shrimp with salt, pepper, and a drizzle of olive oil before arranging them in the baking dish.
- Customize the recipe by swapping fennel with shallots or onions, allowing flexibility for personal taste preferences without compromising the dish’s overall character.
- Streamline meal preparation by prepping the tomato mixture and shrimp in advance, then baking just before serving to minimize last-minute cooking stress.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 284
- Sugar: 5g
- Sodium: 1,000mg
- Fat: 8.76g
- Saturated Fat: 2.5g
- Carbohydrates: 13.94g
- Fiber: 1.5g
- Protein: 38.12g
- Cholesterol: 150mg