Roasted Shrimp with Feta

This is a great easy one pan meal that can be put together relatively quickly.  It's almost like a Greek twist on Shrimp Parmesan.  It's got the tomato sauce, the shrimp, the cheese (feta instead of mozzarella) and the bread crumbs.  

I served this with tomato and feta salad and nice crusty baguette for a very yummy meal.

Roasted Shrimp and Feta
(adapted from Barefoot Contessa)


4 Tbsp olive oil, divided
1 fresh fennel bulb, diced
3 garlic cloves, grated
1/4 cup dry white wine
1 (26 oz. cardboard container) chopped tomatoes
2 tsp tomato paste
2 tsp dried oregano
1 tsp kosher salt
1/2 tsp ground pepper
1 lb. peeled and deveined shrimp
5 oz feta
1/2 cup bread crumbs
3 Tbsp minced fresh parsley
grated lemon zest from 1 lemon

1. Preheat oven to 400F
2. Heat 2 Tbsp olive oil in 10-12 inch cast iron skillet (or other heavy oven proof skillet) over medium-low heat.
3. Sauté fennel for 8-10 minutes, or until tender.
4. Add the garlic and cook for 1 minute.
5. Add the wine and bring to a boil, scraping up any browned bits of garlic.
6. Cook for 2-3 minutes, until liquid is reduced by half.
7. Add the tomatoes with the liquid, tomato paste, oregano, salt and pepper.  Simmer over med-low heat, stirring occasionally, for 10-15 minutes.
8. Add shrimp, in one layer over tomato mixture.
9. Scatter feta evenly over the shrimp.
10. In a small bowl, combine the bread crumbs, 2 Tbsp olive oil, parsley and lemon zest.  Sprinkle over the shrimp.
11. Bake for 20 minutes, until the shrimp are cooked and the bread crumbs are golden brown.
12. Squeeze the juice from the lemon over the shrimp.
13. ENJOY!