Roasted Shrimp With Feta (Barefoot Contessa)

Ingredients

• olive oil
• 1 1/2 cups diced fennel (1 bulb)
• 1 tablespoon minced garlic (3 cloves)
• 1/4 cup dry white wine
• 14 1/2 ounces diced tomatoes, drained (1 can)
• 2 teaspoons tomato paste
• 1 teaspoon dried oregano
• 1 tablespoon Pernod
• kosher salt
• fresh ground black pepper
• 1 1/4 lbs shrimp, peeled and deveined with the tails left on
• 3 ounces feta cheese, coarsely crumbled (preferably Greek or French)
• 1 cup fresh breadcrumb
• 3 tablespoons minced fresh parsley
• 1 teaspoon grated lemon zest
• 2 lemons

Directions

1. 1

   Preheat the oven to 400ºF.

2. 2

   Heat 2 tablespoons of olive oil in 10- or 12-inch heavy ovenproof skillet over medium-low heat.

3. 3

   Add the fennel and garlic and sauté for 8 to 10 minutes, until tender.

4. 4

   Add the wine and bring to a boil, scraping up any browned bits clinging to the bottom of the skillet, and cook until the liquid is reduced by half, 2 to 3 minutes.

5. 5

   Add the tomatoes, tomato paste, oregano, Pernod, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet.

6. 6

   Simmer over low heat, stirring occasionally, for 10 to 15 minutes.

7. 7

   Arrange the shrimp artfully in one layer over the tomato mixture in the skillet.

8. 8

   Scatter feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with 2 tablespoons of olive oil and sprinkle evenly over the shrimp.

9. 9

   Bake the shrimp for about 15 minutes, until the shrimp are cooked through and the bread crumbs are golden brown.

10. 10

    Squeeze the juice of 1 lemon over the shrimp.

11. 11

    Serve hot with wedges of lemon.

12. 12

    *To make 1 cup of fresh bread crumbs, remove the crusts from 3 to 4 slices white bread and place in a food processor fitted with the steel blade and process until the bread is in crumbs.

13. 13

    Assemble the shrimp right in a 10- to 12-inch stainless-steel sauté pan, and then put the pan in the oven for 15 minutes before serving.