(Adapted from Ina’s How Easy is That)
4 tablespoons of olive oil
1.5 cups diced fennel (1 very large bulb)
1 tablespoon minced garlic (about 3 cloves)
1/4 cup dry white wine or vermouth
1 (14 1/2 ounce) can diced tomatoes with their liquid
2 teaspoons tomato paste
1/2 teaspoon dried oregano
1 tablespoon Pernod
1 teaspoon kosher salt
Black pepper to taste
1.25 pounds large shrimp, peeled and deveined, with or without tails
7 ounces good feta cheese (Ina suggests Greek or French), coarsely crumbled
1/2 cup bread crumbs
3 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
2 lemons
Preheat the oven to 400 degrees.
Heat 2 tablespoons of olive oil in a 12-inch heavy ovenproof skillet (we use the non-stick and it works fine) over medium-low heat.
Add the fennel and garlic and sauté for 8 to 10 minutes, until tender. Add the wine and bring to a boil, scraping up any browned bits clinging to the bottom of the skillet, and cook until the liquid is reduced by half, 2 to 3 minutes.
Add the tomatoes, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over low heat, stirring occasionally, for 10 to 15 minutes, or until the liquid reduces, which can happen faster.
Meanwhile, combine the bread crumbs, parsley, and lemon zest with 2 tablespoons of olive oil.
Arrange the shrimp artfully in one layer over the tomato mixture in the skillet. Scatter feta evenly over the shrimp, and scatter bread crumbs over that.
Bake the shrimp for about 15 minutes (no less), until the shrimp are cooked through and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with wedges of lemon.
This makes about three servings. Good with lots of fresh bread.