Baked Shrimp with Fennel & Feta

Baked Shrimp with Fennel & Feta
Photo by Scott Phillips


  • 3 Tbs. chopped fresh flat-leaf parsley
  • 1 14-½-oz. can diced tomatoes, with their juices
  • ¼ lb. feta, crumbled (about ¾ to 1 cup)
  • 1-¼ to 1-½ lb. large shrimp, peeled and deveined
  • ½ cup fresh breadcrumbs
  • ¼ cup dry white wine
  • 4 Tbs. extra-virgin olive oil
  • + 3 more ingredients
    • 1-½ cups ½-inch diced fennel bulb (about 1 small or ½ large)
    • 2 cloves garlic, minced
    • Kosher salt and freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 425°F. In a 12-inch ovenproof skillet, heat 2 Tbs. of the olive oil over medium heat. Add the fennel and sauté, stirring occasionally until slightly softened and lightly browned, 7 to 8 minutes. Add the garlic and sauté until fragrant...

View full recipe at Fine Cooking


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