Roasted Brandywine Tomato, Fennel, And Shrimp With Feta Recipe

Name: Roasted Brandywine Tomato, Fennel, And Shrimp With Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups thinly sliced fennel bulb (about 2 small); 1 cup red bell pepper strips; Cooking spray; 1 tablespoon extravirgin olive oil, divided; 1/2 teaspoon salt, divided; 3 medium red Brandywine tomatoes, peeled and each cut into 3/4-inch-thick wedges (about 2 pounds); 6 garlic cloves, minced; 1 1/2 pounds peeled and deveined medium shrimp; 1/2 cup (2 ounces) crumbled feta cheese; 1 tablespoon chopped fresh basil

Servings: persons

4 cups thinly sliced fennel bulb (about 2 small)
1 cup red bell pepper strips
Cooking spray
1 tablespoon extravirgin olive oil, divided
1/2 teaspoon salt, divided
3 medium red Brandywine tomatoes, peeled and each cut into 3/4-inch-thick wedges (about 2 pounds)
6 garlic cloves, minced
1 1/2 pounds peeled and deveined medium shrimp
1/2 cup (2 ounces) crumbled feta cheese
1 tablespoon chopped fresh basil

1
Preheat broiler.
2
Combine fennel and bell pepper on a baking sheet coated with cooking spray. Drizzle vegetable mixture with 1 1/2 teaspoons olive oil; sprinkle with 1/4 teaspoon salt. Toss to coat. Broil 10 minutes. Add tomatoes to pan; toss gently. Broil 10 minutes.
3
Combine remaining 1 1/2 teaspoons oil, garlic, and shrimp in a bowl; toss to coat. Add shrimp mixture to pan. Broil an additional 6 minutes or until shrimp are done and vegetables are charred and tender. Transfer shrimp mixture to a large bowl. Add remaining 1/4 teaspoon salt; toss gently. Sprinkle mixture with cheese and basil.
4
Wine note: This refreshing summer dish is all about the snap of tart and tangy ingredients (tomatoes, feta, and shrimp) juxtaposed with herbal flavors (basil and fennel). Try it with a lively herbal sauvignon blanc from Sancerre, in the Loire Valley of France. The Vincent Delaporte Sancerre 2006 is about $ -Karen MacNeil

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups thinly sliced fennel bulb (about 2 small), 1 cup red bell pepper strips, Cooking spray, 1 tablespoon extravirgin olive oil, divided, and more.

Yes, Roasted Brandywine Tomato, Fennel, And Shrimp With Feta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Brandywine Tomato, Fennel, And Shrimp With Feta

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