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One-Pan Roasted Shrimp with Feta

April 24, 2015 | By | Reply More

roasted shrimp

Because I cook so much – we rarely eat at restaurants – many of the recipes I make are new to us. The internet, new cookbooks, and my favorite magazines are constant inspiration for my time in the kitchen. Except when they’re not and I just can’t get into trying something new. That’s when I return to easy favorites that were on the dinner rotation in days gone by.

Recently, I had “one of those days” and I was craving an easy, comforting meal that I could prepare quickly and with minimal clean up. Even though I made this roasted shrimp once for dinner guests and it was a massive dinner fail – I can assure you, the bad results had nothing to do with the recipe – I have otherwise had nothing but success with it. And, I really love one-pan meals like this one. My fishmonger will clean and devein shrimp for me which makes this dinner a snap to put together.

This roasted shrimp recipe is slightly adapted from Ina Garten. Her recipes rarely need any tinkering with since she is a brainiac and cooking goddess that never lets me down. All I did was change the type of bread crumbs because I like the crunch of panko. Otherwise, the fennel and Pernod are the perfect touch for this Mediterranean-inspired skillet supper.

roasted shrimpIngredients (Serves 4)

4 Tbsp. good olive oil, divided

1 1/2 cups diced fennel (for me, this was two medium bulbs)

3 cloves minced garlic

1/4 cup dry white wine (I use sauvignon blanc)

1 14.5-ounce can diced tomatoes

roasted shrimp2 tsp. tomato paste

1 tsp. dried oregano

1 Tbsp. Pernod

1 tsp. kosher salt

1/2 tsp. freshly ground pepper

1 1/4 pound large (16-20 per pound) shrimp, peeled and deveined

5 ounces good feta cheese (I prefer French feta, it’s milder and creamier than Greek feta)

1 cup panko bread crumbs

3 Tbsp. fresh flat-leaf parsley, finely chopped

1 tsp. grated lemon zest

2 lemons

roasted shrimpStep one:

4 Tbsp. good olive oil, divided

1 1/2 cups diced fennel

3 cloves minced garlic

1/4 cup dry white wine

1 14.5-ounce can diced tomatoes

2 tsp. tomato paste

1 tsp. dried oregano

1 Tbsp. Pernod

1 tsp. kosher salt

1/2 tsp. freshly ground pepper

Preheat oven to 400°.

roasted shrimpHeat 2 tablespoons of the oil in a large ovenproof skillet – like cast iron – over medium-low heat. Add the diced fennel and saute, stirring occasionally, for 8-10 minutes, until fennel is tender. Add garlic and cook for 1 minute. Add the wine and scrape any browned bits from the bottom of the pan. Continue cooking until liquid is reduced by half, about 2-3 minutes. Add tomatoes, tomato paste, oregano, Pernod, salt and pepper to the skillet and simmer for 10-15 minutes, stirring occasionally.

Step two:

1 1/4 pound large (16-20 per pound) shrimp, peeled and deveined

5 ounces good feta cheese

1 cup panko bread crumbs

3 Tbsp. fresh flat-leaf parsley, finely chopped

1 tsp. grated lemon zest

2 lemons

roasted shrimpWhile the skillet mixture is cooking, combine bread crumbs, parsley, lemon zest, and the remaining 2 tablespoons of olive oil in a bowl. Stir to coat bread crumbs.

When skillet mixture has cooked for 10-15 minutes, turn off the heat and gently even out the top of the mixture with a spoon or spatula. Arrange the shrimp on top of the tomato-fennel mixture in a single layer. Sprinkle on the feta cheese and then top with the bread crumb mixture.

Bake in oven for 15 minutes, until shrimp are just cooked and top is lightly golden brown. Squeeze juice from one lemon over top and serve with remaining lemon cut into wedges.

Serve with the same dry white wine you used during cooking, a simple green salad and crusty French bread.

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Category: Food, General, Main Dishes, Recipes, Spring

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