Monday, March 14, 2011

Baked Shrimp with Fennel and Feta

I was going to credit making this recipe to my desire to do the right thing by my cookbook collection and use it a little more. But I have to be honest. It's all about the shrimp. And when you tell me that not only can I have shrimp but I can also have some feta cheese and garlic with it, then you have my heart and my stomach right there.

And maybe there was a tiny bit of wanting to do the right thing by cracking open this long unused cookbook anyway.

Now I did not really (as usual) make this as I'm sure the fine people over at Fine Cooking intended it to be. I went with a different size shrimp as that was on sale at the store and then I added insult to injury by using cooked shrimp. So I consider myself to be one lucky girl that this turned out to taste pretty darned good if you ask me (and I really couldn't answer with my mouth full of shrimp anyway). The feta cheese and tomatoes worked very well with the shrimp and even though I started out with cooked shrimp, I couldn't tell the difference when all the flavors pulled together in the oven.

Even more interesting, as far as I know, this was my first time with fennel in a recipe and I actually liked it. Not sure if this is exactly Weight Watchers approved as I haven't figure out the points yet, but it was a fine splurge for a Sunday evening dinner.

Baked Shrimp with Fennel and Feta
From: Fine Cooking Annual 2007

1/4 cup extra virgin olive oil
1 1/2 cups diced fennel bulb
2 cloves garlic, minced
1/4 cup dry white wine
14.5 oz can diced tomatoes with juice
Kosher salt and fresh ground black pepper
1/2 cup fresh breadcrumbs
2 tbs dried parsley
1/4 lb feta cheese crumbled
1 1/4 to 1 1/2 lb large shrimp peeled and deveined

Preheat oven to 450 degrees with rack placed in center of oven. Heat 2 tbsp oil at medium high. Add fennel and cook for 7-8 minutes or until slightly softened and lightly brown. Add minced garlic and saute for 1 minute. Add wine and bring to boil. add tomatoes with juice, season with salt and pepper, and cook until heated through. Spread tomato mixture evenly through pan.

Combine bread crumbs, parsley, feta, remaining olive oil, and salt and pepper to taste. Arrange shrimp in single layer over tomato mixture and sprinkle with breadcrumb mixture. Bake until shrimp are cooked through and cheese is melted, about 12-15 minutes.

No comments:

Post a Comment