Taste of Tuesday: Roasted Shrimp + Feta

I made this dish a few weeks back and it was my very first time cooking with fennel.  I have to admit that I was a little skeptical of the fennel because I wasn't sure if I even liked it.  It was delicious and didn't taste at all like licorice which is what I was worried about.  I served this dish with some delicious garlic french bread and my hubby was soaking up every last drop.  I will definitely make it again soon!! 

Roasted Shrimp with Feta 

via Ina Garten

Ingredients

4 tablespoons good olive oil, divided

1 1/2 cups medium-diced fennel

1 tablespoon minced garlic (3 cloves)

1/4 cup dry white wine

1 (14 1/2-ounce) can diced tomatoes

2 teaspoons tomato paste

1 teaspoon dried oregano

1 tablespoon Pernod (I omitted this because I didn't have any)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on

5 ounces good feta cheese, coarsely crumbled

1 cup fresh bread crumbs (see note)

3 tablespoons minced fresh parsley

1 teaspoon grated lemon zest

2 lemons

Directions

Preheat the oven to 400 degrees.

Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 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 to 15 minutes.

Arrange the shrimp, tails up, 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.

 Linking up with: 

Emily and Kate for Tuesday's Recipe Swap
Handmade Tuesday's with Kristen
Let's be Friends Blog Hop with The Dwelling Tree or Southern Beauty Guide