4 tablespoons olive oil
1 medium sized yellow onion, diced
1 fennel bulb, trimmed & thinly sliced
3 cloves garlic, minced
1/2 cup fresh parsley, minced
pinch of crushed red pepper flakes
1 pint cherry tomatoes, cut in half
3/4 cup dry white wine
1 tablespoon fresh oregano leaves, minced
salt and pepper
36 - extra large uncooked shrimp, peeled and deveined
fresh lemon juice
8 ounces feta cheese, crumbled
Heat the olive oil in a large, ovenproof skillet over medium-high heat. Add the onion and fennel and cook until the onion is translucent and tender. Add the minced garlic, red pepper flakes and half of the parsley and cook an additional 1-2 minutes, stirring frequently. Add the halved cherry tomatoes, white wine and oregano and simmer for 20-25 minutes, until the tomatoes break down and the wine is reduced and slightly thickened. Salt and pepper to taste.
Preheat the oven to 425 degrees. Place the shrimp in a colander and squeeze with fresh lemon juice and set aside. Remove the tomato sauce from the heat and cool slightly. Arrange the shrimp on top of the sauce in a single layer. Sprinkle with the crumbled feta and bake for 15 – 20 minutes, just until the shrimp turn pink and the cheese is slightly melted. Sprinkle with the remaining parsley and serve.
Posted under Dave's Soapbox