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.
