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    Shrimp with Feta & Fennel


    Source of Recipe


    Beat That! Cookbook

    List of Ingredients




    2 tablespoons unsalted butter
    1 1/3 cups chopped fennel bulb
    1 cup chopped onion
    2 large clov garlic, minced
    2 cans (28 oz each) plum tomatoes -- well drained,
    coarsely chopped
    1/4 cup minced fennel fronds
    grated rind of 1 lemon
    1 3 inch strip orange rind
    fresh ground black pepper
    2 pounds large shrimp, peel and devein
    1/4 cup ouzo (anise-tasting liqueur) -- NOT optional
    10 ounces feta, cut 1/2" chunks, rinsed well -- under running water
    1/4 cup minced fresh parsley
    plain cooked rice, for serving

    Recipe



    Melt 1 tbl. of butter in large skillet. Add the fennel and saute on medium heat for a few minutes; cover the pan, reduce the heat to low and cook the fennel until it has softened, 3-4 minutes. Add the onion and garlic to the pan and cook, uncovered, until vegetables are soft, about 4 minutes. Don't let the vegetables brown. Add the tomato, fennel fronds, lemon rind, orange rind an pepper. Don't add salt; the feta will do all the salting for you. Over medium high heat, cook the mixture for about 30 minutes, stirring frequently, until most of the liquid has evaporated. Transfer all he vegetables to a large casserole.

    Melt the remaining 1 tbl. butter in the skillet and saute the shrimp, stirring, for 1-2 minutes, just until they turn pink. Add the ouzo to the skillet and set it in fire with a match. Shake the pan until he flames die down; add the shrimp and any liquid to the casserole. Cool the contents of the casserole for at least 30 minutes. Gently stir in the feta so as to keep the chunks from breaking up. If you're making this dish a day ahead, stop now; cover and refrigerate casserole for up to 24 hours.

    Preheat the oven to 400ºF. Bake the casserole uncovered for 20-25 minutes, or just until heated through. If you are cooking it straight from the refrigerator, bake for 30-40 minutes, or just until heated through. The cheese should be quite soft, but not completely melted. Do not stir the casserole at any point in the cooking; you want the feta to stay in discrete chunks. Sprinkle the minced parsley over the top of the casserole. Serve casserole with plain rice. Serves 4.

 

 

 

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