Is there ever a time when a one-dish meal like baked shrimp with fennel and feta doesn’t come in handy?
Either for a quick dinner at the end of the day or for last-minute guests, I turn to soups, stir-fries or anything else I can prepare in a single pot or skillet. For these kinds of dishes, it’s important to have a skillet that thrives in the oven. My favorite is the 12-inch all-clad skillet. It’s a little pricey, but once you buy it, it lasts a lifetime. (Makes for a great Christmas gift!)
This dish can be served by itself as an appetizer or paired with a hearty salad (I used mixed greens, pumpkin seeds, and a lemon vinaigrette) for a simple yet elegant dinner in just under 30 minutes.
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Baked Shrimp with Fennel and Feta
Adapted from Food and Wine.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Category: Main Dish
- Diet: Gluten Free
Ingredients
Units
- 2 tablespoons ghee
- 1 large fennel bulb, diced
- 2 cloves garlic, minced
- 1/4 cup red wine
- 1 (14 ounce) jar diced tomatoes, with their juices
- Celtic sea salt
- 4 tablespoons chopped flat leaf parsley
- 1/4 pound feta, crumbled
- 1 1/4 pounds large shrimp, peeled and deveined
Instructions
- Preheat oven to 400 degrees F and adjust rack to middle position. Melt ghee in a 12-inch oven-proof skillet over medium heat. Add fennel and sauté for about 5-7 minutes, until soft and just beginning to turn golden brown on the edges. Stir in the garlic and cook for about 30 seconds until fragrant. Stir in wine and tomatoes and bring to a boil. Season with sea salt. In a small bowl combine the parsley and feta. Arrange the shrimp in a single layer on top of the tomato mixture. Sprinkle with feta and parsley. Bake for 12-15 minutes, until shrimp is cooked through and the cheese is just melted.
Nutrition
- Serving Size: Serves 4
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