Roasted Shrimp with Feta

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 cup bread crumbs fresh see note
• 14.5 ounce canned tomatoes diced canned
• 0.3 cup cooking wine dry white
• 1.5 cups medium-diced fennel 
• 5 ounces feta cheese good crumbled
• 3 tablespoons parsley fresh minced
• 3 cloves garlic minced
• 1 teaspoon kosher salt 
• 1 teaspoon lemon zest grated
• 2  lemons 
• 4 tablespoons olive oil good divided
• 1 teaspoon oregano dried
• 1 tablespoon pernod 
• 2 teaspoons tomato paste 

Equipment

• bowl
• frying pan
• oven

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 400 degrees.
3. Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat.
4. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender.
5. Add the garlic and cook for 1 minute.
6. 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.
7. 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.
8. 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.
9. 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.
10. Serve hot with the remaining lemon cut into wedges.