Roasting the tomatoes heightens their natural flavor and sweetness. Serve this dish over hot cooked rice or pasta.

Jeanne Thiel Kelley
Recipe by Cooking Light August 2008


Recipe Summary test

5 servings (serving size: about 1 1/4 cups and about 1 tablespoon cheese)


Ingredient Checklist


Instructions Checklist
  • Preheat broiler.

  • 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.

  • 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 $ —Karen MacNeil

Nutrition Facts

266 calories; calories from fat 28%; fat 8.2g; saturated fat 2.6g; mono fat 2.9g; poly fat 1.6g; protein 32.3g; carbohydrates 17.1g; fiber 5.1g; cholesterol 217mg; iron 4.6mg; sodium 611mg; calcium 189mg.