Ina Garten Roasted Shrimp With Feta recipe is made with olive oil, fennel, garlic, white wine, diced tomatoes, tomato paste, oregano, Pernod, salt, pepper, shrimp, feta cheese, bread crumbs, parsley, lemon zest, and lemons this recipe takes about 45 minutes to make and serves 4 people.
More Ina Garten Recipe:
🧡 Why You’ll Love This Roasted Shrimp With Feta Recipe:
- Flavorful Medley: This dish combines the savory richness of roasted shrimp with the tangy bite of feta cheese, complemented by aromatic herbs and a hint of Pernod.
- Easy Preparation: With simple steps like sautéing, simmering, and baking in one skillet, it’s convenient for both weekday dinners and special occasions.
- Healthy Balance: Featuring fresh ingredients like fennel, tomatoes, and olive oil, it offers a nutritious balance without sacrificing taste.
- Impressive Presentation: The vibrant colors and layers of flavors make it visually appealing and perfect for showcasing to guests or enjoying with family.
❓ What Is Ina Garten Roasted Shrimp With Feta Recipe?
Ina Garten’s Roasted Shrimp With Feta is a delectable dish featuring succulent shrimp baked with tangy feta cheese and a flavorful tomato and fennel sauce. This Mediterranean-inspired recipe derives its name from the roasted cooking method and the creamy addition of feta, enhancing the shrimp’s texture with a savory, aromatic taste
🍤 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 good feta cheese, coarsely crumbled
- 1 cup fresh bread crumbs
- 3 tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
- 2 lemons
🥘How To Make Ina Garten Roasted Shrimp With Feta
- Preheat your oven to 400 degrees Fahrenheit.
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-low heat. Add the fennel and cook for 8 to 10 minutes until it’s soft. Add the garlic and cook for 1 more minute.
- Pour in the wine and bring it to a boil, scraping the bottom of the skillet. Let it cook for 2 to 3 minutes until it reduces by half.
- Add the tomatoes with their juice, tomato paste, oregano, Pernod (if using), salt, and pepper. Simmer everything over medium-low heat, stirring occasionally, for 10 to 15 minutes.
- Arrange the shrimp in a single layer on top of the tomato mixture in the skillet, with tails facing up. Sprinkle the feta evenly over the shrimp.
- In a small bowl, mix bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil. Sprinkle this mixture over the shrimp.
- Bake in the preheated oven for about 15 minutes until the shrimp are cooked through and the bread crumbs turn golden brown.
- Squeeze the juice of 1 lemon over the shrimp. Serve hot with lemon wedges on the side.
💭 Recipe Tips:
- Use fresh shrimp for optimal flavor and texture.
- Adjust Pernod quantity to taste; it adds a distinctive flavor.
- Ensure bread crumbs are evenly spread for a crispy topping.
- Don’t overcook shrimp; they should be tender and juicy.
- Use a heavy ovenproof skillet for even cooking and easy cleanup.
🍷 What To Serve With Roasted Shrimp With Feta?
Serve Roasted Shrimp with Feta alongside German Potato Salad or Celery Salad and Quinoa Salad pair it with Mexican Rice Casserole or Midnight Pasta for a satisfying meal complement with a slice of Guinness Brown Bread and a glass of Pomegranate Cosmo.
🎚 How To Store Leftovers Roasted Shrimp With Feta?
- In The Fridge. To store leftovers roasted shrimp with feta place it in an airtight container in the refrigerator for up to 2 days.
- In The Freezer. To freeze wrap leftovers roasted shrimp with feta tightly in plastic wrap or foil then store in a freezer-safe container or bag for up to 1 month.
🥵 How To Reheat Leftovers Roasted Shrimp With Feta?
- In The Oven: Place leftovers roasted shrimp with feta in a 350°F oven for 5-10 minutes until heated through.
- In The Skillet: Reheat gently leftovers roasted shrimp with feta on low heat covered stirring occasionally for up 4-6 minutes.
- In The Microwave: Heat leftovers roasted shrimp with feta in short bursts stirring in between for up 3-5 minutes until warm.
FAQ’S
Can I Prepare Roasted Shrimp With Feta Ahead Of Time?
Yes, you can prepare Roasted Shrimp With Feta ahead of time by completing steps 1 to 6 of the recipe, refrigerating, and baking just before serving to maintain freshness and texture.
How Do You Know When Shrimp Is Cooked?
Shrimp is cooked when it turns pink and opaque with a slightly firm texture avoid overcooking to prevent toughness.
How Do You Prevent Shrimp From Becoming Rubbery?
To prevent shrimp from becoming rubbery, cook them just until they curl and turn opaque, usually 2-3 minutes per side depending on size, and avoid high heat.
Can You Use Different Types Of Cheese In Roasted Shrimp With Feta?
While feta is traditional, you can experiment with other cheeses like goat cheese or mozzarella for a different flavor profile in Roasted Shrimp With Feta. Adjust quantities to taste for desired creaminess and tanginess.
More Ina Garten Recipe:
- Ina Garten Curried Couscous
- Ina Garten Beef Tenderloin With Gorgonzola Sauce
- Ina Garten Sesame Noodles
Ina Garten Roasted Shrimp With Feta Nutrition Facts
Amount Per Serving
- Calories: 380
- Protein: 30g
- Carbohydrates: 15g
- Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 265mg
- Sodium: 1100mg
- Fiber: 3g
- Sugars: 5g
Ina Garten Roasted Shrimp With Feta
Description
Ina Garten Roasted Shrimp With Feta recipe is made with olive oil, fennel, garlic, white wine, diced tomatoes, tomato paste, oregano, Pernod, salt, pepper, shrimp, feta cheese, bread crumbs, parsley, lemon zest, and lemons this recipe takes about 45 minutes to make and serves 4 people.
Ingredients
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-low heat. Add the fennel and cook for 8 to 10 minutes until it’s soft. Add the garlic and cook for 1 more minute.
. - Pour in the wine and bring it to a boil, scraping the bottom of the skillet. Let it cook for 2 to 3 minutes until it reduces by half.
- Add the tomatoes with their juice, tomato paste, oregano, Pernod (if using), salt, and pepper. Simmer everything over medium-low heat, stirring occasionally, for 10 to 15 minutes.
- Arrange the shrimp in a single layer on top of the tomato mixture in the skillet, with tails facing up. Sprinkle the feta evenly over the shrimp.
- In a small bowl, mix bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil. Sprinkle this mixture over the shrimp.
- Bake in the preheated oven for about 15 minutes until the shrimp are cooked through and the bread crumbs turn golden brown.
- Squeeze the juice of 1 lemon over the shrimp. Serve hot with lemon wedges on the side.
Notes
- Use fresh shrimp for optimal flavor and texture.
- Adjust Pernod quantity to taste; it adds a distinctive flavor.
- Ensure bread crumbs are evenly spread for a crispy topping.
- Don’t overcook shrimp; they should be tender and juicy.
- Use a heavy ovenproof skillet for even cooking and easy cleanup.