Ingredients
-
4 tablespoons olive oil, 2 used first and then 2 after
-
1 fennel, diced into medium size pieces
-
1 tablespoon garlic (about 2 cloves), finely chopped
-
1/4 cup (60 ml) white wine
-
1 small (14 ounces/400 grams) can diced tomatoes
-
2 tablespoons tomato paste
-
1 tablespoon oregano
-
1 tablespoon, Pernod (eliminate, or use vermouth or gin)
-
1 teaspoon kosher salt
-
1/2 teaspoon black pepper
-
1 1/4 pound (675 grams)peeled, raw shrimp (tails on or off)
-
3/4 cup feta cheese
-
1 cup fresh bread crumbs
-
3 tablespoons parsley, finely chopped
-
zest of 1 lemon
-
2 lemons, one in wedges and one to squeeze of final shirmp
Directions
|
1
Done
|
Preheat oven to 400F (220C). |
|
2
Done
|
In shallow Dutch oven, or oven proof sauté pan, , heat 2 tablespoon olive oil over medium heat. |
|
3
Done
|
Add fennel and sauté for 8 to 10 minutes, until fennel is tender. |
|
4
Done
|
Add the garlic and cook for 1 minute. |
|
5
Done
|
Add the wine and bring to a boil, scraping down sides of any brown bits. Cook for 2-3 minutes until liquid reduced to about one-half. |
|
6
Done
|
Add the tomatoes with liquid, tomato paste, oregano, Pernod, salt and pepper. Simmer over medium-low heat, stirring occasionally, for 10-15 minutes. |
|
7
Done
|
While sauce is simmering, in a small bowl combine the bread crumbs, lemon zest, parsley and remaining 2 tablespoons olive oil. Set aside. (If serving the dish later, stop here, and continue 15 minutes before ready to serve). |
|
8
Done
|
Arrange shrimp, tails up, in one layer over the tomato mixture. Scatter the feta over the shrimp. |
|
9
Done
|
Sprinkle the breadcrumb mixture over the shrimp. |
|
10
Done
|
Bake for 15 minutes until the shrimp are cooked and bread crumbs are golden brown. |
|
11
Done
|
Squeeze juice of 1 lemon over the shrimp. |
