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    You are in: Home / Greek / Roasted Shrimp With Feta (Barefoot Contessa) Recipe
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    Roasted Shrimp With Feta (Barefoot Contessa)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    27 mins

    58 mins

    Manami's Note:

    This is Ina Garten's secret for convincing your guests that you're a natural-born cook! I recommend Greek or French feta if you can find it. Usually Ina prefers feta cubed rather than crumbled, but here she crumbles it in large pieces. Pernod is one of her secret ingredients. "Whenever I cook with fennel, Pernod gives the dish just the right licorice jolt that I love. You don't know the Pernod is there, you just know that the fennel tastes wonderful."

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    Ingredients:

    Serves: 4

    Yield:

    Saute Pan

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 400ºF.
    2. 2
      Heat 2 tablespoons of olive oil in 10- or 12-inch heavy ovenproof skillet over medium-low heat.
    3. 3
      Add the fennel and garlic and sauté for 8 to 10 minutes, until tender.
    4. 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.
    5. 5
      Add the tomatoes, tomato paste, oregano, Pernod, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet.
    6. 6
      Simmer over low heat, stirring occasionally, for 10 to 15 minutes.
    7. 7
      Arrange the shrimp artfully in one layer over the tomato mixture in the skillet.
    8. 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.
    9. 9
      Bake the shrimp for about 15 minutes, until the shrimp are cooked through and the bread crumbs are golden brown.
    10. 10
      Squeeze the juice of 1 lemon over the shrimp.
    11. 11
      Serve hot with wedges of lemon.
    12. 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.
    13. 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.

    Ratings & Reviews:

    • on March 23, 2014

      55

      Had this at a friend's house last night...AMAZING.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 12, 2011

      55

      Although I changed a few things, my family and I really enjoyed this recipe, even my pre-teen who really doesn't enjoy tomatoes.
      It took me a little work to find the pernod. I had to go to a specialty liquor store, and WOW was it expensive ($65 a bottle in fact) so I had to use Linie which I researched to be a not so shabby runner up. My modifications were:
      1. I used fresh heirloom tomatoes that I peeled. 2. I tossed in bow-tie pasta before adding the shrimp and then I baked it, and I added diced yellow bell peppers when I saute'd my garlic & fennel. The taste was fabulous, and as always with Contessa the fresh ingredients do all the talking. I'm big on spices but with Contessa the flavors just work in harmony.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Shrimp With Feta (Barefoot Contessa)

    Serving Size: 1 (377 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 390.7
     
    Calories from Fat 81
    20%
    Total Fat 9.0 g
    13%
    Saturated Fat 4.0 g
    20%
    Cholesterol 318.8 mg
    106%
    Sodium 1836.6 mg
    76%
    Total Carbohydrate 33.5 g
    11%
    Dietary Fiber 4.6 g
    18%
    Sugars 6.5 g
    26%
    Protein 41.0 g
    82%

    The following items or measurements are not included:

    Pernod

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