Ina Garten's Roasted Shrimp with Feta | Barefoot Contessa

This Mediterranean feta shrimp is a go-to recipe for Ina when she needs something easy to prepare in advance that guests will love! #InaGarten #BarefootContessa #FoodNetwork #RoastedShrimp Subscribe to Max to stream more #BarefootContessa: https://foodtv.com/StreamOnMaxYT! #StreamOnMax Get the recipe ▶ https://foodtv.com/4i4iryT Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Roasted Shrimp with Feta Recipe courtesy of Ina Garten Level: Easy Total: 1 hr Prep: 15 min Cook: 45 min Yield: 4 servings Ingredients 4 tablespoons good olive oil, divided 1 1/2 cups medium-diced fennel 1 tablespoon minced garlic (3 cloves) 1/4 cup dry white wine 1 (14 1/2-ounce) can diced tomatoes 2 teaspoons tomato paste 1 teaspoon dried oregano 1 tablespoon Pernod 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on 5 ounces good feta cheese, coarsely crumbled 1 cup fresh bread crumbs 3 tablespoons minced fresh parsley 1 teaspoon grated lemon zest 2 lemons Directions Preheat the oven to 400 degrees. Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute 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 boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes. Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp. Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges. Reprinted from Barefoot Contessa How Easy Is That?, Copyright 2010 by Ina Garten, Clarkson Potter/Publisher. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Ina Garten's Roasted Shrimp with Feta | Barefoot Contessa | Food Network https://youtu.be/XspLclcVnDk