Recipe Monday! - Baked Shrimp & Feta with Fennel

Hellooo!!!

I have been such a slacker about posting lately! It has been a super wild ride lately! I have had sessions back  to back for the past few weeks and business has been booming! WooHOO! I also had some very sad things happen recently that have made working very hard. My great grandfather who has been an inspiration for me in many many ways passed away on June 28th. It was one of the hardest losses I have dealt with since with my father passed in 2000. But like everything else in life "This too shall pass." I won't ever forget him and the wonderful times we had together. This has pushed me into full force with my business. I want it to succeed to make them both proud!

 So today's post is going to be a yummy shrimp recipe! I tried this not too long ago and my family ate it up! Even my 20 month old was in love with it. I will also post some shots from recent sessions at the end!

So here it is!

Baked Shrimp with Fennel & Feta!

Serves Four

Ingredients:

1/4 cup extra virgin olive oil
1 1/2 cups 1/2 inch diced fennel bulb
2 cloves garlic , minced
1/4 cup dry white wine
One 14.5 ounce can diced tomatoes with their juices.
Kosher salt and freshly ground black pepper
1/2 cup fresh breadcrumbs
3 tablespoons chopped fresh flat leaf parsley
1/4 pound feta cheese, crumbled
1 1/4 - 1 1/2 pounds large shrimp peeled and deveined

Position a rack in the center of the oven and heat the oven to 425 degrees F.
In a 12-inch ovenproof skillet, heat 2 tablespoons of the olive oil over medium heat. Add the fennel and cook, stirring occasionally, until slightly softened and lightly browned, 7- 8 minutes. Add the garlic and saute until fragrant, 1 minute. Add the wine and bring to a boil. Add the tomatoes and their juices, season with salt and pepper, and stir to heat through. Using a wooden spoon or spatula, spread the tomato mixture into an even layer in the skillet.

In a small bowl, stir the breadcrumbs, the parsley, feta and the remaining 2 tablespoons olive oil and salt and pepper to taste. Arrange the shrimp in a single layer on the tomato mixture and sprinkle with the breadcrumb mixture. Bake until the shrimp are cooked through and the cheese is melted, 12-15 minutes.


Enjoy!