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

Gallery

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

    Advertisement
  • 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.
Advertisement