- 4
Ingredients
- 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
Preparation
Step 1
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.
My 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.
This 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!
This 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!
I 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.
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