Home

Healthy Family

Healthy Community

Healthy World

Site Menu

Food Adventure Home Edition

MY STUFF STAY IN TOUCH DONATE DONATE

Shrimp and Fennel Bake

SAVE ✓ SAVED

ADD TO MEAL PLAN PRINT

This is one of Dr. Yum's favorite recipes to make at home. This is a quick and easy one pan dish featuring the freshness of fennel and parsley with a crunchy topping!

Ingredients

See Table See List

4 tablespoons olive oil, divided

olive oil

tablespoons

divided

1½ cups diced fennel bulb, 1/2 inch pieces

diced fennel bulb

1½

cups

1/2 inch pieces

2 cloves garlic, minced

garlic

cloves

minced

¼ cup white wine (dry)

white wine

cup

dry

1-14.5 ounce can diced tomatoes (with juices)

diced tomatoes

1-14.5

ounce can

with juices

salt and pepper (to taste)

salt and pepper

to taste

½ cup panko bread crumbs (can substitute gluten-free option if needed)

panko bread crumbs

cup

can substitute gluten-free option if needed

3 tablespoons chopped flat-leaf parsley

chopped flat-leaf parsley

tablespoons

¾ cup crumbled feta cheese

crumbled feta cheese

cup

1¼ pounds shrimp, peeled and deveined (large)

shrimp

1¼

pounds

peeled and deveined

large

Method

Preheat oven to 425 degrees. Heat 2 tablespoons of olive oil in a 12-inch ovenproof skillet over medium heat. Saute fennel until softened and light brown. Then add garlic and continue cooking. After a few minutes, add wine and bring to a boil. Once boiled, add tomatoes with their juices, add salt and pepper to taste, and stir. Spread the tomato mixture into an even layer in the skillet.

In a separate bowl, mix breadcrumbs, parsley, feta, and 2 tablespoons of olive oil. Place shrimp in a single layer on top of tomato mixture, sprinkle breadcrumbs mixture on top, and bake until shrimp are cooked through, about 12 to 15 minutes.

Prep time

15 min

Cook time

25 min

Yields/Serves: