Choosing dinner on Sunday nights is sometimes a difficult task. I don’t eat a lot of chicken or meat, Jeffrey doesn’t eat many meatless meals. Jeffrey needs a hearty meal, and I’d be happy with a big salad. We skim cookbooks, I skim recipes I’ve pulled. We compromise, or sometimes eat two different things.
This time, we found an Ina Garten dish that we both thought sounded good. Jeffrey wrote down the ingredients, I grocery shopped for them. What a team. Jeffrey actually cooked the meal too! I snapped pictures.
This dish was really fragrant and different for us. Cooked in our Le Crueset cast iron skillet, it cooked in the mid-afternoon on the stovetop, and then in the oven right before dinner. Salty from the feta and with a nice bite from the shrimp covered in tomato sauce, it was really great. Cooking with shrimp was simple, as long as you buy it the same day.
Roasted Shrimp with Feta
Ingredients
- 2 T olive oil
- 1 1/2 cups diced fennel (1 bulb)
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup dry white wine
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 2 teaspoons tomato paste
- 1 teaspoon dried oregano
- Kosher salt and freshly ground black pepper
- 1 1/4 pounds (16 to 18) shrimp, peeled and deveined with the tails left on
- 3 ounces feta cheese
- 1 cup fresh bread crumbs (I pulsed two pieces of bread, no crusts)
- 3 tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
- 2 lemons
Instructions
- Preheat the oven to 400 degrees.
- Heat 2 tablespoons of olive oil in 10- or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and garlic and sauté for 8 to 10 minutes, until tender. 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.
- Add the tomatoes, tomato paste, oregano, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet. Simmer over low heat, stirring occasionally, for 10 to 15 minutes.
- Arrange the shrimp artfully in one layer over the tomato mixture in the skillet. 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.
- Bake the shrimp for about 15 minutes, until the shrimp are cooked through and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with wedges of lemon..
- 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.
We served our dish over arugula salad with crusty garlic bread on the side.
This dish probably made enough for three hungry people as a main course, or maybe four people if you served a vegetable side. A winning dish for our house, and we would definitely make this again to entertain for friends or family!
What do you like to make on Sunday nights? Something more detailed, or keep it simple?
| Cast Iron Shrimp with Feta |
|
- 2 T olive oil
- 1 1/2 cups diced fennel (1 bulb)
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup dry white wine
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 2 teaspoons tomato paste
- 1 teaspoon dried oregano
- Kosher salt and freshly ground black pepper
- 1 1/4 pounds (16 to 18) shrimp, peeled and deveined with the tails left on
- 3 ounces feta cheese
- 1 cup fresh bread crumbs (I pulsed two pieces of bread, no crusts)
- 3 tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
- 2 lemons
- Preheat the oven to 400 degrees.
- Heat 2 tablespoons of olive oil in 10- or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and garlic and sauté for 8 to 10 minutes, until tender. 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.
- Add the tomatoes, tomato paste, oregano, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet. Simmer over low heat, stirring occasionally, for 10 to 15 minutes.
- Arrange the shrimp artfully in one layer over the tomato mixture in the skillet. 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.
- Bake the shrimp for about 15 minutes, until the shrimp are cooked through and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with wedges of lemon..
- 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.
I have that problem all the time too…the boy wants meat or heavy pasta whereas, like you, I’m good with a big salad. Especially in the summer heat?? I enjoy hearing about how you address this little challenge…:)
Yum!
I used to have a boyfriend who was a carnivore meat-and-potatoes guy, and Lord knows I am very far from that. It’s such a treat now that my honey eats like me. Whenever I make a vegetarian dinner and he gobbles it up, I feel like the luckiest girl in the world. We both eat meat on occassion and luckily, we seem to crave it at the same time. We make a lot of meat Sunday suppers.