Roasted Shrimp With Feta (Barefoot Contessa) Recipe

Roasted Shrimp With Feta (Barefoot Contessa)
Servings: 4

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."

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Roasted Shrimp With Feta (Barefoot Contessa). It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Roasted Shrimp With Feta (Barefoot Contessa) in your home. Then, follow these steps below to serve Roasted Shrimp With Feta (Barefoot Contessa) for your family or friends.


  • 1 olive oil

  • 1/4 fennel

  • 14 1/2 garlic

  • 2 dry white wine

  • 1 diced tomatoes

  • 1, NA, NA, 1 1/4 tomato paste

  • 3 dried oregano

  • 1 Pernod

  • 3 kosher salt

  • 1 fresh ground black pepper

  • 2 shrimp

  • feta cheese

  • fresh parsley

  • lemon zest

  • lemons

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Roasted Shrimp With Feta (Barefoot Contessa) in your home by yourself.

Directions: How to Make Roasted Shrimp With Feta (Barefoot Contessa)

  1. Preheat the oven to 400ºF.

  2. Heat 2 tablespoons of olive oil in 10- or 12-inch heavy ovenproof skillet over medium-low heat.

  3. Add the fennel and garlic and sauté for 8 to 10 minutes, until tender.

  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. Add the tomatoes, tomato paste, oregano, Pernod, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet.

  6. 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.

  7. 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.

  8. Bake the shrimp for about 15 minutes, until the shrimp are cooked through and the bread crumbs are golden brown.

  9. Squeeze the juice of 1 lemon over the shrimp.

  10. Serve hot with wedges of lemon.

  11. *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., 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.

So that brings us to the end of this special Roasted Shrimp With Feta (Barefoot Contessa) recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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