Today’s post is a quick recap of Saturday night’s dinner, which went sadly under-photographed. We weren’t planning on writing about it, but the meal was so good that we felt we had no choice but to make a mention of it here. We’l let master chef Alison tell you about it.
I didn’t think about taking a photo until we were well into enjoying our Saturday night dinner. Ina Garten’s “roasted shrimp with feta” caught my eye as I was flipping though our cookbooks. So easy and delicious. The dish may be prepared ahead of time and put in the oven before dinner.
2 T olive oil
1 1/2 cups chopped fennel (our supermarket labels it as anise)
1 Tab garlic
1/4 white wine
2 t tomato paste
1 14 1/2 oz can of diced tomatoes
1 t dried oregano
1 T Pernod (we didn’t have any)
1 t kosher salt
1/2 t freshly ground black pepper
1 1/4 lbs (16 to 20 per pound) peeled shrimp with tail on
5 oz good feta cheese, coarsely crumbled
1 cup of fresh bread crumbs. Ina recommends removing the crusts from 4 slices of white bread and putting them into a food processor with a steel blade. I’m not sure what type of white bread one would buy so I bought a rustic baguette, didn’t remove the crusts, tore the bread into pieces and placed in the food processor.
3 T fresh parsley
1 t grated lemon zest
preheat oven to 400
Heat 2 T olive oil in a heavy oven proof skillet over medium-low heat. Add fennel, saute for 8 to 10 minutes until tender. Add garlic, cook one minute. Add wine, bring to boil scraping base of pan. Cook for 2 to 3 min reducing liquid in half. Add tomatoes with liquid, tomato paste (I just realized that I added 2 tablespoons rather than teaspoons — that’s how I have them packed in the freezer, oh well), oregano, Pernod, salt and pepper to skillet. Simmer over medium-low for 10 to 15 minutes, stir occasionally.
Arrange the ship tails up in one layer over mixture in skillet. I waited for everything to cool a bit because I was worried that the shrimp might cook, but maybe they were supposed to cook a bit, confusing. Scatter the feta over the shrimp.
In a small bowl, combine the bread crumbs, parsley and lemon zest with the 2 T olive oil. Sprinkle mixture over shrimp.
Bake for 15 min until shrimp are cooked through and bread crumbs golden brown. Mine took longer, almost 25 minutes, but I used 2 lbs shrimp and doubled the sauce — there were six of us for dinner
Squeeze a lemon over the shrimp. Serve hot with slices of lemon.