Ina Garten Roasted Shrimp With Feta is made with shrimp, fennel, garlic, tomatoes, white wine, feta cheese, and fresh bread crumbs. This easy Roasted Shrimp With Feta recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 4 people.
This Recipe From Barefoot Contessa How Easy Is That? Cookbook.
? Why You’ll Love This Roasted Shrimp With Feta Recipe:
- Bursting with Flavor: The combination of fresh fennel, garlic, tomatoes, and feta creates a rich and delicious taste.
- Easy to Prepare: This recipe is straightforward and doesn’t require advanced cooking skills, making it perfect for both beginners and experienced cooks.
- Quick Cooking Time: The entire dish can be prepared and cooked in under an hour, making it a great option for a quick weeknight dinner.
- Healthy Ingredients: Using fresh shrimp, fennel, tomatoes, and herbs ensures a nutritious meal that’s also packed with vitamins and minerals.
- Elegant Presentation: The vibrant colors of the shrimp, tomatoes, and feta make for a beautiful presentation that is sure to impress guests.
Ina Garten Roasted Shrimp With Feta Ingredients
- 4 tablespoons good olive oil, divided
- 1 1/2 cups medium-diced fennel
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup dry white wine
- 1 (14 1/2-ounce) can diced tomatoes
- 2 teaspoons tomato paste
- 1 teaspoon dried oregano
- 1 tablespoon Pernod
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on
- 5 ounces of good feta cheese, coarsely crumbled
- 1 cup fresh bread crumbs (see note)
- 3 tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
- 2 lemons
How To Make Ina Garten Roasted Shrimp With Feta
- Preheat the oven: Preheat the oven to 400 degrees Fahrenheit.
- Sauté fennel: Heat 2 tablespoons of the olive oil in a 10- or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and sauté for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute.
- Add wine and reduce: Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half.
- Simmer tomato mixture: Add the tomatoes with their liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
- Arrange shrimp and feta: Arrange the shrimp, tails up, in one layer over the tomato mixture in the skillet. Scatter the feta evenly over the shrimp.
- Prepare bread crumb topping: In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
- Bake and serve: Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.
Recipe Tips:
- Use Fresh Shrimp: Make sure to use fresh shrimp for the best flavor and texture. Frozen shrimp can be used if they are fully thawed and drained well.
- Dice the Fennel Evenly: Cut the fennel into uniform medium-sized pieces to ensure they cook evenly and become tender.
- Reduce the Wine Properly: When adding the wine, let it reduce by half. This concentrates the flavor and removes the raw alcohol taste.
- Distribute the Feta Evenly: Spread the crumbled feta cheese evenly over the shrimp. This ensures every bite has a good balance of flavors.
- Make Fresh Bread Crumbs: Use fresh bread crumbs for the topping. They add a nice crunch and absorb the flavors better than store-bought crumbs.
What To Serve With Roasted Shrimp With Feta?
Roasted Shrimp With Feta pairs well with rice, roasted vegetables, a green salad, or crusty bread. It also can be served alongside couscous, quinoa, garlic bread, or steamed asparagus for a tasty meal.
How To Store Leftovers Roasted Shrimp With Feta?
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Place the cooled shrimp in a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
How To Reheat Leftovers Roasted Shrimp With Feta?
- In The Oven: Preheat the oven to 350°F (175°C). Place the shrimp in an oven-safe dish and cover with foil. Bake for 10-15 minutes until heated through.
- In The Microwave: Place the shrimp in a microwave-safe dish and cover loosely. Heat on medium power for 2-3 minutes, stirring halfway through.
- On The Stove: Heat a skillet over medium heat. Add a small amount of olive oil and the shrimp. Cook, stirring occasionally, until heated through.
FAQ’S
Can I Use Frozen Shrimp For This Recipe?
Yes, you can use frozen shrimp, but make sure to thaw and drain them well before cooking.
What Can I Substitute For Pernod?
If you don’t have Pernod, you can use another anise-flavored liqueur like Ouzo or Sambuca, or simply omit it.
How Do I Make Fresh Bread Crumbs?
Pulse day-old bread in a food processor until coarse crumbs form.
Why Is My Fennel Not Getting Tender?
Make sure to dice the fennel evenly and sauté it over medium-low heat for the full 8-10 minutes until tender.
How Do I Avoid The Shrimp Becoming Rubbery?
Bake the shrimp for the recommended 15 minutes and not longer, as overcooking will make them rubbery.
Ina Garten Roasted Shrimp With Feta Nutrition Facts
- Calories: 380
- Protein: 30g
- Carbohydrates: 15g
- Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 265mg
- Sodium: 1100mg
- Fiber: 3g
- Sugars: 5g
More Ina Garten Recipes:
- Ina Garten Orzo Salad With Shrimp
- Ina Garten Shrimp And Swordfish Curry
- Ina Garten Shrimp And Grits
- Ina Garten Shrimp Risotto Recipe
Ina Garten Roasted Shrimp With Feta
Description
Ina Garten Roasted Shrimp With Feta is made with shrimp, fennel, garlic, tomatoes, white wine, feta cheese, and fresh bread crumbs. This easy Roasted Shrimp With Feta recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 400 degrees Fahrenheit.
- Sauté fennel: Heat 2 tablespoons of the olive oil in a 10- or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and sauté for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute.
- Add wine and reduce: Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half.
- Simmer tomato mixture: Add the tomatoes with their liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
- Arrange shrimp and feta: Arrange the shrimp, tails up, in one layer over the tomato mixture in the skillet. Scatter the feta evenly over the shrimp.
- Prepare bread crumb topping: In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
- Bake and serve: Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.
Notes
- Use Fresh Shrimp: Make sure to use fresh shrimp for the best flavor and texture. Frozen shrimp can be used if they are fully thawed and drained well.
- Dice the Fennel Evenly: Cut the fennel into uniform medium-sized pieces to ensure they cook evenly and become tender.
- Reduce the Wine Properly: When adding the wine, let it reduce by half. This concentrates the flavor and removes the raw alcohol taste.
- Distribute the Feta Evenly: Spread the crumbled feta cheese evenly over the shrimp. This ensures every bite has a good balance of flavors.
- Make Fresh Bread Crumbs: Use fresh bread crumbs for the topping. They add a nice crunch and absorb the flavors better than store-bought crumbs.
Ina Garten Roasted Shrimp With Feta, Barefoot Contessa Roasted Shrimp With Feta