roasted shrimp and feta

the ingredients:

4 tbsp. extra-virgin olive oil (divided)

1 1/2 cups medium-diced fennel

3 cloves garlic (minced)

1/4 cup dry white wine

1 (14 1/2-ounce) can diced tomatoes

2 tsp. tomato paste

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1 1/4 lbs. (16 to 20 per pound) peeled shrimp with tails on

5 oz. good feta cheese (coarsely crumbled)

1 cup panko bread crumbs

2 tbsp. fresh parsley (chopped)

2 tbsp. fresh dill (chopped)

2 lemons (reserving 1 tsp. lemon zest)

the method:

preheat the oven to 400.

heat two tablespoons of the olive oil in a heavy, ovenproof skillet over medium-low heat. add the fennel, and saute for eight to ten minutes, until the fennel is tender. add the garlic, and cook for a minute. add the wine, and bring to a boil, scraping up any browned bits. cook for two to three minutes, until the liquid is reduced by half. add the tomatoes with the liquid, tomato paste, 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, dill and lemon zest with the remaining two 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 (do not turn on the broiler to brown the breadcrumbs and forgot the dish is in the oven like i did). remove from the oven, and squeeze the juice of one lemon over the shrimp, and serve hot with the remaining lemon cut into wedges.

adapted from a barefoot contessa recipe.