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Roasted Brandywine Tomato, Fennel, and Shrimp with Feta

Yield 5 servings (serving size: about 1 1/4 cups and about 1 tablespoon cheese)
Roasting the tomatoes heightens their natural flavor and sweetness. Serve this dish over hot cooked rice or pasta.

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

Nutrition Information

  • calories 266
  • caloriesfromfat 28 %
  • fat 8.2 g
  • satfat 2.6 g
  • monofat 2.9 g
  • polyfat 1.6 g
  • protein 32.3 g
  • carbohydrate 17.1 g
  • fiber 5.1 g
  • cholesterol 217 mg
  • iron 4.6 mg
  • sodium 611 mg
  • calcium 189 mg

How to Make It

  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