Roasted Shrimp With Feta (Serves 4)

4 tablespoons good olive oil, divided 
1½ cups medium-diced fennel 
1 tablespoon minced garlic (3 cloves) 
¼ cup dry white wine 
1 (14½-ounce) can diced tomatoes 
2 teaspoons tomato paste 
1 teaspoon dried oregano 
1 tablespoon Pernod 
1 teaspoon kosher salt 
½ teaspoon freshly ground black pepper 
1¼ pounds (16 to 20 per pound) peeled shrimp with tails on 
5 ounces good feta cheese, coarsely crumbled 
1 cup fresh bread crumbs (see note) 
3 tablespoons minced fresh parsley 
1 teaspoon grated lemon zest 
2 lemons 


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 sauté 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. 

From Barefoot Contessa