Roasted Shrimp With Feta (Barefoot Contessa)

Step 1

Preheat the oven to 400ºF.

Step 2

Heat 2 tablespoons of olive oil in 10- or 12-inch heavy ovenproof skillet over medium-low heat.

Step 3

Add the fennel and garlic and sauté for 8 to 10 minutes, until tender.

Step 4

Add the wine and bring to a boil, scraping up any browned bits clinging to the bottom of the skillet, and cook until the liquid is reduced by half, 2 to 3 minutes.

Step 5

Add the tomatoes, tomato paste, oregano, Pernod, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet.

Step 6

Simmer over low heat, stirring occasionally, for 10 to 15 minutes.

Step 7

Arrange the shrimp artfully in one layer over the tomato mixture in the skillet.

Step 8

Scatter feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with 2 tablespoons of olive oil and sprinkle evenly over the shrimp.

Step 9

Bake the shrimp for about 15 minutes, until the shrimp are cooked through and the bread crumbs are golden brown.

Step 10

Squeeze the juice of 1 lemon over the shrimp.

Step 11

Serve hot with wedges of lemon.

Step 12

*To make 1 cup of fresh bread crumbs, remove the crusts from 3 to 4 slices white bread and place in a food processor fitted with the steel blade and process until the bread is in crumbs.

Step 13

Assemble the shrimp right in a 10- to 12-inch stainless-steel sauté pan, and then put the pan in the oven for 15 minutes before serving.