Roasted Brandywine Tomato, Fennel, and Shrimp with Feta
Roasting the tomatoes heightens their natural flavor and sweetness. Serve this dish over hot cooked rice or pasta.
Yield: 5 servings (serving size: about 1 1/4 cups and about 1 tablespoon cheese)
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Amount per serving
- Calories: 266
- Calories from fat: 28%
- Fat: 8.2g
- Saturated fat: 2.6g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 1.6g
- Protein: 32.3g
- Carbohydrate: 17.1g
- Fiber: 5.1g
- Cholesterol: 217mg
- Iron: 4.6mg
- Sodium: 611mg
- Calcium: 189mg
- 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.
- 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 $22. —Karen MacNeil
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