Saturday, July 16, 2011

Roasted Shrimp with Feta

It happened again. I was watching an episode of Barefoot Contessa, oddly enough it was one I hadn’t seen before, and as usual, right away, I was compelled to make the thing that she had just made. She was preparing lunch for a friend. There was sauteed fennel and a splash of white wine and a little Pernod, diced tomatoes, shrimp, feta, and breadcrumbs. Things were sauteed on top of the stove for a few minutes, and then the dish went in the oven for just enough time for the shrimp to cook through and the breadcrumbs to brown. She brought it to the table in the pan straight from the oven. It was easy and fun. I had to do this. The recipe is on the Food Network site, and it’s also in her book Barefoot Contessa How Easy is That? In that same episode, she and her friend also made an incredible-looking salted caramel ice cream for dessert. I’m not sure why, but that recipe is nowhere to be found on the web site or in her book, or I would have made that too. [Update: Thanks to a commenter, the recipe was found. It's on the Barefoot Contessa site. Wish I would have thought to look there!] But, back to the shrimp. I made this for dinner the next night. The shrimp, fennel, and tomatoes were scooped onto plates and served with bread for dipping into the sauce exactly as Ina had served it. It was casual, great for summer, couldn't have been easier, and tasted like it should have involved much more effort than it actually did.

This goes quickly, so you'll want to have all the ingredients prepped and ready. First, diced fennel was sauteed in olive oil, and then minced garlic was added. White wine was used to deglaze the pan, and then canned, diced tomato, tomato paste, and some oregano were added followed by just a tablespoon of Pernod. It really does add nice, anise flavor with just that small amount. This mixture was left to simmer for about fifteen minutes before the shelled and deveined shrimp were set on top. Crumbled feta was strewn about the pan, and then a mix of breadcrumbs, parsley, and lemon zest was sprinkled on top. The saute pan went into a 400 degree F oven for fifteen minutes, and then it was served with lemon wedges and bread.

I don't think I've ever made a Barefoot Contessa dish I didn't like. Sure, sometimes a disconcerting amount of butter is involved, but not in this case. Here, the shrimp and fennel were fresh and light with just a little richness from the feta. With some toasted sourdough bread on the side, this meal was as easy, fun, and casual as it looked like it would be.



21 comments:

  1. I've made a version of this many a time -- but didn't think to add the bread crumb topping. What is wrong with me! From now on, it's a must-have.

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  2. I can't wait to make this! This looks so delicious and your photos are gorgeous!

    There's something about that barefoot contessa show. It makes me want to run to the kitchen right away too, whether it's baked eggs or some delicious looking salad.

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  3. um - these are two of my favourite things. how did you know?
    ;)
    T xx

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  4. I LOVE the combination of shrimp and feta. I make something similar, but with kalamata olives. However, I'm really liking the bread crumb topping on yours. It looks fabulous, Lisa!

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  5. That dish looks mighty flavorful! What a great combination of ingredients and flavors.

    Cheers,

    Rosa

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  6. Here's the ice cream recipe. Everything Ina is great:) http://www.barefootcontessa.com/recipes.aspx?RecipeID=703

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  7. Anonymous: Thank you! I added the link to the post.

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  8. Thank you for visiting my blog, I am paying a visit right now and I don't regret. Wonderful recipe you have here. Combination shrimp and cheese are yummy!

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  9. I was going to say...I found that caramel ice cream recipe. (Killer ice cream, wasn't it??) Really, Lisa, I have GOT to get my ice cream obsession under control. :)
    For some reason, I wasn't as taken with the fennel/shrimp dish. But if you say it was good, I'll try it. I actually bought fennel this morning and have shrimp in the freezer.
    Fortunately, I DON'T have cream or I'd be on that ice cream like mad.

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  10. Lisa, thanks for posting this--and reminding me how much I love a cold version of this dish with orzo, also by Ina. It's one of the best summer meals ever. http://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-and-orzo-recipe/index.html

    :)
    Lori

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  11. Hi Lisa, stopped by to see what i was making the family for dinner tonight. The shrimp look amazing. Hopefully i will live up to this master piece.

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  12. Ah, shrimp, feta and fennel... does it get any better? The quintessential summer fresh meal. Fabulous.

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  13. I've never made a Barefoot Contessa recipe I didn't like either. Of course, I tend to like dishes with an obscene amount of butter. Shrimp and fennel isn't a combination I would have thought of but it sounds like it really worked in this dish.

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  14. I saw that episode, and also wanted to make this dish. If I remember correctly she said you could assemble and bake it later when guests arrive.

    My ice cream maker should arrive tomorrow, I must pick a recipe to inaugurate it

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  15. The dish sounds easy to make! I will try it when I get ready all the ingredients I need. Thanks for the inspiration.

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  16. I make a version like this with orzo, sans breadcrumbs. I am so doing the breadcrumbs next time, sounds delicious.

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  17. I love shrimps and feta! look delicious!gloria

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  18. Oh wow, I've got to try this dish. Love the combo and sounds like a perfect summer dinner!

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  19. Fabulous dish - I've made quite a few times and every time I do I wonder why I haven't made it sooner!!!
    Like you I serve it with some wonderful crusty bread to soak up all those fabulous juices!

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  20. Lisa, I love recipes where it looks like there was more effort than what there was! This looks absolutely delicious. We don't get the Barefoot Contessa here but I've heard how fabulous it is!

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  21. I love shrimps! and should taste nice with feta, I didn't think about that combination somehow.

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