Description
Mediterranean magic meets simplicity in Ina Garten’s roasted shrimp with feta. Grecian flavors dance through succulent jumbo shrimp nestled with tangy cheese, herbs, and a zesty tomato sauce that whisks you straight to the Aegean coast.
Ingredients
Scale
Main Ingredients:
- 1.25 pounds (16 to 20 per pound) peeled shrimp with tails on
- 5 ounces feta cheese, coarsely crumbled
- 1 can (14.5 ounces) diced tomatoes
- 1 ½ cups medium-diced fennel
Herbs, Spices, and Seasonings:
- 1 tablespoon minced garlic (3 cloves)
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 3 tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
Liquids and Other Ingredients:
- 4 tablespoons olive oil
- 0.25 cup dry white wine
- 1 tablespoon Pernod
- 2 teaspoons tomato paste
- 1 cup fresh bread crumbs
- 2 lemons
Instructions
- Warm the cooking vessel to 400°F (204°C), ensuring an evenly heated environment for the upcoming culinary creation.
- Select a heavy ovenproof skillet and drizzle olive oil across its surface over medium-low temperature. Gently introduce fennel, allowing it to soften and caramelize for 8 to 10 minutes. Incorporate minced garlic and allow it to release its aromatic essence for approximately 1 minute.
- Deglaze the skillet with wine, actively scraping accumulated flavor fragments from the pan’s bottom. Reduce liquid volume by half through vigorous simmering for 2 to 3 minutes.
- Introduce tomatoes with their natural juices, tomato paste, dried oregano, Pernod liqueur, salt, and freshly ground black pepper. Allow the mixture to gently simmer, occasionally stirring to prevent scorching, for 10 to 15 minutes until flavors meld harmoniously.
- Carefully position raw shrimp in a single layer across the tomato foundation, positioning tails upward for elegant presentation. Crumble feta cheese evenly across the seafood landscape.
- Create a textural topping by combining bread crumbs, freshly chopped parsley, lemon zest, and remaining olive oil in a separate mixing bowl. Distribute this mixture uniformly over the shrimp layer.
- Transfer skillet to preheated oven and bake for 15 minutes, monitoring until shrimp transform to opaque white and bread crumbs develop a golden-brown crust. Complete the dish by squeezing fresh lemon juice across the surface and serving immediately with additional lemon wedges.
Notes
- Crisp homemade bread crumbs elevate the dish with a golden, crunchy texture that perfectly complements the tender shrimp and soft fennel.
- Strategic feta distribution guarantees a tangy burst of flavor in every single bite, creating a harmonious blend of creamy and savory elements.
- Wine reduction transforms the base sauce, concentrating complex flavors and eliminating any harsh alcohol undertones for a more refined taste profile.
- Precise fennel chopping ensures consistent cooking, allowing each piece to become meltingly tender and absorb the surrounding aromatic ingredients.
- Fresh shrimp make all the difference, delivering a sweet, delicate seafood experience that frozen alternatives simply cannot match.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 190 mg