Friday, October 25, 2013

Baked Shrimp with Fennel & Feta

Adapted from fineCooking
This is a great Tapas dish or easy supper served over rice or pasta...I like it over orzo

Printable Recipe

Prep Time: 10 minutes (longest part is peeling the shrimps)
Cooking time: 25 minutes or so
Serves: 3-4

4 tbsp extra virgin olive oil
1 small fennel bulb, diced
2 large cloves garlic, finely sliced or minced (I use a microplane grater or slicer.  I love how the garlic is so thin it melts right into the dish)
1/4 cup dry white wine
1 (14oz/398ml) can of fire roasted diced tomatoes with the juice
1-2 big pinches of red chili pepper flakes
1/2 -3/4 cup panko bread crumbs
3 tbsp fresh flat leaf parsley, finely chopped
3/4 - 1 cup crumbled goat Feta
1.25-1.5lb/ 0.5-0.6kg large shrimp, peeled and deveined

1. Preheat the oven to 425 F/220 C

2. Using a 12"/30cm oven proof skillet, heat 2 tbsp olive oil over medium heat.  Add the fennel and saute until lightly browned and soft (8-10 minutes).  Add the garlic and saute until fragrant (less than 1 minute).  Add the wine and bring to a boil.  Add the tomatoes and juice, season with red chili pepper flakes.  Toss well and heat through.  (I personally like the mixture on the dry side, so I allow it to boil down a bit).

3. Spread the mixture evenly over the bottom of the skillet.  Arrange the peeled shrimp in a single layer over the tomato fennel mixture.

4.  In a small bowl, stir in the panko, crumbled feta, parsley, 2 tbsp olive oil some pepper to taste, and stir.  Sprinkle over the shrimps.  Bake until the shrimp are cooked through (pink) and the topping is a combo of crispy panko and melted cheese. (about 15 minutes)

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