It’s Secret Recipe Club time again and I’m so excited to share this fantastic recipe that I found on my December assignment, The Avid Appetite. The Secret Recipe Club is a group of bloggers who get together once a month to make new friends and try new recipes. We are assigned a blog and can choose any recipe on that blog for our month’s post. It can often be a very tough decision (as it was for me this month). It’s called the SECRET Recipe Club because mum’s the word on who our blog assignment is until reveal day. I’m always so eager to see who has been assigned my blog and which recipe they have chosen. It’s a fun event and I’ve already met several bloggers whom I know will be my friends for a long time to come.
Rachael, the author of The Avid Appetite, lives in New Jersey with her husband Shaun. She shares her love for cooking in her blog along with local restaurant reviews and posts about their travels. She even did a post on a popular Portland hangout, Voodoo Doughnuts. My first thought when I began to read Rachael’s recipe index was to make one (or several) of her beautiful Christmas cookies. After all it is that time of year. But when I came across this recipe for Roasted Shrimp with Feta I knew it was THE ONE. I had seen this recipe in Ina Garten’s Barefoot Contessa How Easy is That? cookbook and have wanted to try it since I purchased her book months ago. Rachael shows a step by step tutorial for this tasty dish that I know you will want to see .
- 4 tablespoons olive oil
- 1-1/2 cups medium-diced fennel
- 1 tablespoon minced garlic (3 cloves)
- ¼ cup white wine
- 1 14-1/2 ounce can diced tomatoes
- 2 teaspoons tomato paste
- 1 teaspoon dried oregano
- 1 tablespoon Pernod
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1-1/4 pound peeled shrimp with tails on
- 5 ounces feta cheese, coarsely crumbled
- 1 cup fresh bread crumbs
- 3 tablespoons chopped fresh parsley
- 1 teaspoon lemon zest
- 2 lemons
- Preheat oven to 400 degrees.
- Heat 2 tablespoons olive oil in a 10-12 inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 – 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. 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.
- Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 – 15 minutes.
- Arrange the shrimp in one layer over the tomato mixture in the skillet. Scatter the feta evenly over the shrimp.
- 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 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.
I assembled this recipe ahead of time (love that) so all I had to do was stick it into the oven about 20 minutes before we were ready to sit down for dinner. I also served a small green salad, crusty bread and a nice bottle of Oregon white wine. I did increase the white wine in the recipe to 3/4 cup because I wanted a bit more sauce for the bread. The next day I added a few tablespoons of marinara sauce to the leftovers and served them over pasta. Equally delicious. If you enjoy shrimp as much as we do I know you will love this recipe.
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