Roasted Shrimp With Feta (Barefoot Contessa) - cooking recipe

Ingredients

olive oil
1 1/2 cups diced fennel (1 bulb)
1 tablespoon minced garlic (3 cloves)
1/4 cup dry white wine
14 1/2 ounces diced tomatoes, drained (1 can)
2 teaspoons tomato paste
1 teaspoon dried oregano
1 tablespoon Pernod
kosher salt
fresh ground black pepper
1 1/4 lbs shrimp, peeled and deveined with the tails left on
3 ounces feta cheese, coarsely crumbled (preferably Greek or French)
1 cup fresh breadcrumb
3 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
2 lemons

Preparation

Preheat the oven to 400\u00b0F.
Heat 2 tablespoons of olive oil in 10- or 12-inch heavy ovenproof skillet over medium-low heat.
Add the fennel and garlic and saute for 8 to 10 minutes, until tender.
Add the wine and bring to a boil, scraping up any browned bits clinging to the bottom of the skillet, and cook until the liquid is reduced by half, 2 to 3 minutes.
Add the tomatoes, tomato paste, oregano, Pernod, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet.
Simmer over low heat, stirring occasionally, for 10 to 15 minutes.
Arrange the shrimp artfully in one layer over the tomato mixture in the skillet.
Scatter feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with 2 tablespoons of olive oil and sprinkle evenly over the shrimp.
Bake the shrimp for about 15 minutes, until the shrimp are cooked through and the bread crumbs are golden brown.
Squeeze the juice of 1 lemon over the shrimp.
Serve hot with wedges of lemon.
*To make 1 cup of fresh bread crumbs, remove the crusts from 3 to 4 slices white bread and place in a food processor fitted with the steel blade and process until the bread is in crumbs.
Assemble the shrimp right in a 10- to 12-inch stainless-steel saute pan, and then put the pan in the oven for 15 minutes before serving.