I know I've said it before, but I'm going to say it again….I could kiss Molly Stevens. Queen of one-pot cooking (her cookbook All About Braising: The Art of Uncomplicated Cooking is a must own), this nearly one-pot meal is another of hers that I fell in-love with by just reading the recipe.
You know how some recipes are like that? Upon a first reading you just get a feeling that the ingredients, flavors and techniques all make perfect sense, and that the dish is destined to be a great one.
Well this was one of those dishes for me. In fact, my wife also saw it in an on-line newsletter we both subscribe to, and flagged it as well as a sure-fire winner. You know what they say about great minds, yes?
This meal couldn't be simpler, or quicker. A quick sauté of the fennel, garlic and tomatoes, followed by a brief stint in the oven to cook the shrimp and finish the panko-cheese topping, and this is ready for the table. Serve the shrimp over rice, or as we did, over whole wheat orzo. Pass a few wedges of lemon for spritzing, and there will be much rejoicing.
Cheers – Steve
- 4 tablespoons EVOO
- 1 medium sized fennel bulb, cored and cut into 1/2 inch dice
- 3 cloves garlic, finely minced
- 1/4 cup dry white wine
- 1 - 14.5 ounce can of diced tomatoes
- kosher salt and freshly ground black pepper to taste
- 1/2 cup panko breadcrumbs
- 1/4 cup chopped flat leaf parsley
- 6 ounces crumbled feta (roughly 1 cup)
- 1 1/2 pounds large shrimp, peeled and de-veined
- Position a rack in the center of the oven and heat the oven to 425℉.
- In a large, oven=proof skillet, heat 2 tablespoons of the oil over medium heat, add the fennel and sauté, stirring occasionally until lightly browned, 8-10 minutes. Add the garlic and cook for another minute. Add the wine, bring to a boil and reduce to a glaze. Add the tomatoes and their juices, taste and season with salt and pepper. Pull from the heat and spread the tomato mixture into an even layer in the bottom of the pan before proceeding.
- In a bowl, combine the feta, parsley, breadcrumbs, about 1/2 teaspoon salt, and the balance of the EVOO. Stir to combine.
- Arrange the shrimp in a single layer on top of the tomatoes, then sprinkle with the breadcrumb mixture. Bake until the shrimp are cooked through, the crumbs are lightly toasted and the cheese is slightly melted, 12-15 minutes.
- Serve over brown rice, or as we did over whole wheat orzo.