Categories: Seafood

Ingredients

• 4 tbsp olive oil, divided
• 1 1/2 cups diced fennel
• 1 tbsp minced garlic (3 cloves)
• 1/4 cup dry white wine
• 1 (14 1/2 oz) can diced tomatoes
• 2 tsp tomato paste
• 1 tsp dried oregano
• 1 tbsp Pernod
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 1/4 pounds (16-20 per pound) peeled shrimp with tails on
• 5 oz. feta cheese, coarsely crumbled
• 1 cup fresh bread crumbs
• 3 tbsp minced fresh parsley
• 1 tbsp grated lemon zest
• 2 lemons

Directions

1. eat oven to 400.

2. Heat 2 tbsp of olive oil in a 10 or 12" heavy oven proof skillet over medium-low heat. Add the fennel and sauté for 8-10 minutes, until fennel is tender. Add the garlic and cook 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2-3 minutes until liquid is reduced by half. Add tomatoes with liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally for 10-15 minutes.

3. Arrange the shrimp, tails up, in one layer over the tomato mixture in the skillet. Scatter the fetaevenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the 2 tbsp of olive oil and sprinkle over shrimp.

4. Bake for 15 minutes until 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.

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