Baked Shrimp with Fennel and Feta


I love a good salty cheese.  feta is one of my favorites.  But good feta.  Not the processed feta from the lunch meat aisle in the little package.  Good feta.  French, Greek, Israeli or Bulgarian will do.  It has a totally different taste.  One worth remembering…and dreaming about.  Yes, I dream about food.  Don’t you?

I also love cooking with cheese when it’s melts into the food, changing it from an interesting dish to something to dream about.  This is one of those dishes, Baked Shrimp with Fennel and Feta.  The cheese flavors every bite of this meal.  It’s also so simple to make.  I know you’ll love it.

Let’s make it together…

Here’s what you’ll need:  Extra-virgin olive oil, fennel bulb, garlic, white wine, diced tomatoes, fresh breadcrumbs, fresh flat-leaf-parsley, feta cheese, shrimp, salt and pepper.

Here is a close-up of the feta.  See how it looks different from the prepackaged feta out there.  This feta has so much flavor and is so rich and creamy.  Do not buy the other stuff, there is no comparison.  None.

In a small bowl, stir 3/4 cup fresh breadcrumbs, 3 Tablespoons fresh flat-leaf-parsley, 1/2 lb. feta and 2 Tablespoons extra-virgin olive oil.  Add salt and pepper to taste.  The salt may not be necessary depending on the saltiness of the feta.

Saute 1-1/2 cups fennel bulb in a 12-inch ovenproof skillet with 2 Tablespoons extra-virgin olive oil until slightly softened and lightly browned; about 5-7 minutes.  With a garlic press, crush 2 cloves of garlic and sauté for about 30 seconds.

Add 1/4 cup dry, white wine and bring to a boil.  Add can of diced tomatoes with its juices, season with salt and pepper.  Stir to heat through.  Using a spoon or spatula, spread the tomato mixture into an even layer in the skillet.  Remove from heat.

Arrange shrimp in a single layer on the tomato mixture and sprinkle with the breadcrumb mixture.  Bake in a 425 degree oven until shrimp are cooked through and the cheese is melted, 12 to 15 minutes.

When it comes out of the oven, the breadcrumbs with will browned and crunchy, the cheese melty and gooey.

A yummy sauce will be available on the bottom.  Use it to pour over rice or orzo and serve the shrimp on top.

Enjoy, it’s really fabulous!

Baked Shrimp with Fennel and Feta
adapted from Fine Cooking

4 Tablespoons extra-virgin olive oil
1-1/2 cups fennel bulb, diced
2 cloves garlic, crushed
1/4 dry white wine
1 14-1/2 oz. can diced tomatoes, with their juices
3/4 cup fresh breadcrumbs
3 Tablespoons fresh flat-leaf parsley
1/2 lb. (good) feta cheese, crumbled
1-1/2 lb. large shrimp, peeled, deveined and tails removed

In a small bowl, stir breadcrumbs, parsley, feta and 2 Tablespoons extra-virgin olive oil.  Add salt and pepper to taste.  The salt may not be necessary depending on the saltiness of the feta.

Saute fennel bulb in a 12-inch ovenproof skillet with 2 Tablespoons extra-virgin olive oil until slightly softened and lightly browned; about 5-7 minutes.  With a garlic press, crush garlic and sauté for about 30 seconds.

Add white wine and bring to a boil.  Add diced tomatoes and season with salt and pepper.  Stir to heat through.  Using a spoon or spatula, spread the tomato mixture into an even layer in the skillet.  Remove from heat.

Arrange shrimp in a single layer on the tomato mixture and sprinkle with the breadcrumb mixture.  Bake in a 425 degree oven until shrimp are cooked through and the cheese is melted, 12 to 15 minutes.

Serve over rice or orzo.

Post a Comment

63 Comments

  1. Daisie 1

    Another fabulous recipe, thanks!

    I know what you mean about shoes. I will ask my children and their friends to remove shoes if they are wet or muddy but not another adult, it’s just wrong! We have stripped pine floors so it makes no difference really, they are easily wiped clean!

    And as for the phone, I have to say it depends a great deal on the time of the month and who’s calling!
    xxx

    Reply
  2. katie 2

    We’ve been trying to expand of cheese horizons and that feta looks great! What a delicious looking dish. Would you believe I’ve never had shrimp with a tomato sauce?

    Reply
  3. Barbie with a T 3

    I do not know where you got this recipe, but it looks absolutely wonderful and I will definitely try this one. I hope I can find the good cheese that you described. Of course, I will have to wait until I am back into my bayhouse after hurricane Ike destroyed parts of it…but I am optimistic that my hubby and I will be back into the kitchen cooking up your recipes soon.

    Reply
  4. That looks so good! I wish I could eat shrimp!

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  5. Flea 5

    Oh my word. It’s 8 am and I’m drooling on my keyboard. That looks divine!

    Reply
  6. Leslie 6

    So when can I come over for din din??

    Reply
  7. I’m going to pass this one on to my mother-in-law…this right up her alley!

    Reply
  8. Going to the store today–think I’ll try this tonight! My kids LOVE shrimp (and cheese) so this is right up their alleys!

    Reply
  9. Lore 9

    Oh grately adored feta! There’s just nothing like melted feta in a savoury dish. Lovely Cathy!

    Reply
  10. Teri 10

    This looks amazing… I would love to try it. I’ve only tried Feta when I’m out and it is really delicious. I’ve only seen it on the deli isle. Where do you get this creamy good type of Feta?

    Reply
  11. Tipper 11

    Some of my favorite things-shrimp and cheese! Sounds delicious!

    Reply
  12. Don 12

    Unreal and yummy.

    Reply
  13. Lori 13

    This looks like something we’d come up with!! YUM! I think we’ll try it the next time we make shrimp, it looks amazing. Gotta love feta.

    Reply
  14. Loving this shrimp dish Cathy:D

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  15. I guess I must be hungry if this is looking amazing to me at 7am! Time to go and make breakfast!

    Reply
  16. That looks good! I love good Feta. I have a similar recipe with Ouzo instead of wine and no fennel. I wonder if that would be too strong?

    Yum!

    Reply
  17. Bunny 17

    This looks devine Cathy, I like the close up of the feta you can see that there really is a difference!

    Reply
  18. now that looks great.

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  19. Never had shrimp and feta together. I’ll have to try this.

    Reply
  20. Kathi 20

    That looks so yummy! Where do you find that kind of feta? All I have ever seen is the kind in the supermarket in the little packages.

    Reply
  21. ELRA 21

    Cathy,
    I have all of the ingredients for this dish. I’ll make it for my son and myself, as my husband doesn’t like shrimps.
    Cheers.

    Reply
  22. Sounds great! I agree with your feta comments too; once you do “real” feta, you never go back.

    Reply
  23. Marcy 23

    Oh wow that looks yummy! I love shrimp in just about anything

    Reply
  24. Harmony 24

    This looks great…but, I do not like seafood…do you think I can substitute with chicken?

    Reply
  25. Another smash hit! This dish looks incredibly good! You’ve really captured it with those lovely photos too.

    Reply
  26. dawn 26

    Cath you are one very smart chicklet. I would have never thought to put feta in a baked seafood dish. It works perfectly. I am so making this dish. I agree with you on the real feta. I love this dish Cath!!!

    Reply
  27. Jude 27

    Wonderful recipe. “Fennel and feta” just rolls off the tongue.

    Reply
  28. Hi
    Im sure this feta cheese taste much better than the prepackaged one. This looks so yumy I m drooling over the keyboard. The photos are great. yum

    Reply
  29. Is there a need to ask? Of course we’ll eat!!! Oh boy that has to be delicious! I’m all about feta and shrimp never hurt anybody!

    Reply
  30. Another great dish. Yum.

    Reply
  31. Cheryl 31

    How you make everything look so succulent (even when it includes fennel, typically anathema to me…) is awe and appetite inspiring! Gorgeous, gorgeous!

    (And nope, you can’t have my kids! 😉 although there are occasions wherein I’d be more than happy to “loan” ’em!)

    Reply
  32. Well, my dear, I’ve been away for a few days but I am back and have so enjoyed “catching up” with you.

    I am not a shoe-remove hostess. I like what Karen Mains said (not a direct quote, more of a paraphrase)– “Hospitality focuses on the guest, entertaining focuses on the hostess.” A hostess so vain about her flooring caused embarassment to someone she invited to her home? OUCH! Not good!
    Take ’em or leave ’em regarding the shoes, but NEVER offer humiliation.

    Phone? I can’t stand it. Must have used all of my talking “points” up when I was in high school. I don’t ignore messages, but I rarely return “blab calls” anymore. Too little time, too much life to live.

    Laughed myself silly in agreement about the feta. GET REAL, never processed! Yesterday I tried to get some gorgonzola for my steak gorgonzola alfredo dinner plans. The helpful lady at the deli case directed me to a plastic tub of cheese debris with “treatment.” I gagged inside, though I smiled and thanked her for helping find the ONLY option. We had Pt. Reyes Blue Cheese on our plate instead. It was fantastic! Never, NEVER trust cheese in a tub. : )

    Reply
  33. Tammy 33

    This recipe looks delish….but I just can’t get the taste for fennel. I have tried a few recipes with it and everytime I serve it, it is yucky and my whole family will not eat it. So now I am afraid of it.

    Reply
  34. Cecil 34

    I have been looking out for non-traditional dishes for Thanksgiving/Christmas dinner. And really want to make something using fennel and this recipe of yours just nail it. Thank you for sharing.

    Reply
  35. I enjoyed the pictures and your descriptions even though I know that because of my tomato allergies this is one dish we’ll never make.

    Reply
  36. Now that is an amazing dish – Wow and those pictures of it take it to a whole new level!! YUM. Love the idea of serving with Orzo what a perfect compliment. Another great dish!! Thanks

    Reply
  37. This ALMOST makes me want to try seafood. :) My husby would love this.

    Reply
  38. Maureen 38

    This looks marvelous darling! I have all the ingredients on hand, including a great French feta. I will be making this -soon! Thanks for sharing.

    Reply
  39. Lorena 39

    Oh, yes! Thank you!!!

    Reply
  40. sassy 40

    As my mouth waters, i sit wishing the husband liked shrimp. Sighs

    Reply
  41. Egghead 41

    Oh Kathy this looks so good. I have been looking for a good shrimp recipe that is a little different. I found it.

    Reply
  42. Laura 42

    I love feta too–and I agree it should be the good stuff. My favorite is French but we also use the others. This looks wonderful!

    Reply
  43. maris 43

    YUM! I don’t really care for fennel but I have a Baked Shrimp and Feta recipe from Rachael Ray magazine that I’ve been meaning to toy with. I’ll have to save this one too!

    Reply
  44. OH, feta and tomatoes are heaven, so this must be better than that.

    Reply
  45. For feta, it’s worth seeking out an Arabic or middle-Eastern market, if you have one in your town. And honestly? Danish feta rocks, if you can find it. My husband is (mostly)Greek, and even his family loves Danish feta. Very smooth.

    This recipe looks great!

    Reply
  46. Tracy 46

    My favorite feta is a cow’s milk one that I buy at my Farmer’s market. Spring Hill is the company and it is made in Petaluma, CA. It is delicious.

    Reply
  47. This makes me drool because it has all of my fave food ingredients XD I wish good quality imported cheese isn’t so expensive in Singapore =P

    Reply
  48. KathyB. 48

    Oh yum ! I already have ALL these ingredients, just have to get the fennel bulb out of the herb garden ! I am making this, thanks. KathyB.

    Reply
  49. grace 49

    this one isn’t my cup of tea, but it still looks masterfully made. you do good work. :)

    Reply
  50. Deborah 50

    Wow – I could eat a whole pan of this!

    Reply
  51. Sandie 51

    DIVINE! Absolutely DIVINE! :-)

    Reply
  52. this is a wonderful recipe and the photos are fantastic. i’m not one drawn to feta, but the fresh stuff is pretty damn fine.

    i’d totally make this – and might!

    Reply
  53. Lara 53

    Mmmm. Looks delicious!

    I absolutely dream of food, and one of those dreams involves some Spanish feta (Spanish feta! I had never heard of such a thing!) I had in Chicago at a lovely little wine bar called Bin 36 last December. It’s been almost a year, and yet I still long for the Spanish feta.

    Reply
  54. This looks great…never thought to put feta and shrimpy’s together!

    Reply
  55. Erinn 55

    Oh my, you won my Greek girls heart with this one.
    Delicious! And hear, hear, about the good feta – it’s worth finding – and often less expensive then that pesky little package you get in the lunch meat aisle!

    Reply
  56. Lo! 56

    Oh, Woman!
    You had me at feta!
    And then you go and add shrimp! I’m in heaven.

    This really looks fantastic. As soon as I can get a hold of some really fantastic shrimp, I’m going to leap at it with a great burst of enthusiasm :)

    Reply
  57. Lo! 57

    Gosh, Woman!
    You had me at feta cheese… but adding shrimp to the mix takes me right over the edge.

    *drool*
    Thanks for eating in public again.

    Reply
  58. Your dishes always look so delicious! Great job again!

    Reply
  59. Elle 59

    Oh…shrimp, fennel and feta. Three of my absolute favorite things, ever. A must try!

    Reply
  60. Dee 60

    That feta looks fantastic – and the shrimp and fennel marriage… mmm.

    Thank you for your kind words.

    Reply
  61. Coco 61

    OMG, you have got my mouth watering with that dish. The feta looks so, so creamy. Makes me think about how processed the bottled stuff really is.

    Reply
  62. Mrs. L 62

    For some odd reason my husband doesn’t like feta (he doesn’t like goat cheese either, how rude!). So if I was to make a dish like this, I would have to eat it all. By myself. Every last drop. Hey, works for me.

    Reply
  63. Warren 63

    I fixed this dish night before last and it is SUPERB. I would not hesitate to serve it to company. Had to wait until going to Chico to find fresh fennel as it is not very much in demand in the small town where we live.

    Reply

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