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Roasted Shrimp with Queso Fresco

4 T olive oil, divided use

1-1/2 cups fennel, diced

3 cloves garlic, minced

1 cup white wine

1 pound ripe tomatoes, chopped (or 1 (14.5 oz.) can diced tomatoes

1/4 tsp dried oregano

1 tsp Kosher salt

1 tsp black pepper

1 pound (41-60) peeled and cleaned shrimp, remove tails

5 oz. Queso Fresco, crumbled

1 cup fresh bread crumbs

3 T fresh parsley, minced

1 lemon


Preheat oven to 400 degrees.


Heat 2 T olive oil in a 10- or 12-inch oven-proof skillet over medium-low heat. Add the fennel and saute until fennel is tender, about 8-10 minutes. Add the garlic and cook for 1 minute more. Add the wine and bring it to a boil, scraping up any browned bits. Cook for 2-3 minutes more. Add the tomatoes, oregano, salt and pepper. Simmer over medium-low heat, stirring occasionally for 10-15 minutes.


Add shrimp over the tomato mixture. Scatter the Queso evenly over the shrimp. In a small bowl, combine bread crumbs and parsley with the remaining 2 T olive oil and sprinkle over the shrimp. 


Bake for 16 minutes, until the shrimp are cooked and breadcrumbs are golden brown. Squeeze the juice of one lemon over the shrimp and serve hot with crusty bread.


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