Receta Ina Garten's Roasted Shrimp with Feta

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Ingredientes

per capita shrimp consumption which hit 3.6 lbs. last year. Just for comparison, salmon
hazelnut. As you can see, three of these
And as you can see, the other ingredient boosting that flavor is Fennel
tablespoons good olive oil, divided
1½ cups
medium-diced fennel
1 tablespoon
minced garlic (3 cloves)
1
(14½-ounce) can diced tomatoes
1 tablespoon
Pernod or Ouzo
½ teaspoon
freshly ground black pepper
1¼ pounds
(16 to 20 per pound) peeled shrimp with tails on
5 ounces
good feta cheese, coarsely crumbled
3 tablespoons
minced fresh parsley
1 teaspoon
grated lemon zest
Preheat the
oven to 400 degrees.
1. Heat 2
tablespoons of the olive oil in a 10- or 12-inch heavy ovenproof skillet over
medium-low heat. Add the fennel and sauté for 8 to 10 minutes, until the fennel
is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a
parsley, and lemon zest with the remaining 2 tablespoons of olive oil and

View Full Recipe at CHEWING THE FAT

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