Shrimp with Fennel and Tomatoes, and Greek Lemon Potatoes. These two recipes made a great combination of flavours. Start the potatoes first and then add the shrimp to the oven after you have removed the potatoes from the broth.
Greek Inspired Flavours
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Category
Dinner
Cuisine
Greek
I've made this Shrimp with Fennel and Tomatoes many times over the years, and I find it quite easy to make. When roasted, fennel takes on a nutty, mild flavour, and roasting shrimp is one of my favourite ways to prepare it.

Ingredients
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4 tbsp olive oil
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1 small bulb fennel, diced
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2 garlic cloves, minced
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1/4 c white wine (or broth)
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1 small can diced tomatoes, with juice
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salt and pepper
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1/2 c fresh breadcrumbs
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3 tbsp Italian parsley, chopped
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1/2 c feta, crumbled
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1 small bag shrimp, thawed and peeled
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4-5 yellow potatoes, cut into wedges
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1 1/2 c broth
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1/2 c olive oil
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1/3 c lemon juice
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4 garlic cloves, minced
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1 tbsp dried oregano
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1 tsp salt
Shrimp with Fennel and Tomatoes
Greek Lemon Potatoes
Directions
Shrimp with Fennel and Tomatoes
Preheat your oven to 425°F.
Heat 2 tbsp of oil in an ovenproof skillet. Add the fennel, cook for 8-10 minutes. Add the garlic and cook for 1 more minute. Add the wine, bring to a boil then add the canned tomatoes and season with the salt and pepper. Stir then spread the tomatoes into an even layer in the skillet.
In a bowl mix the breadcrumbs, parsley, feta and 2 tbsp of oil. Season with pepper.
Arrange the peeled shrimp over the tomatoes, top with the breadcrumbs and bake in the oven for 12-15 minutes.
Greek Lemon Potatoes
Combine all of the ingredients in a roasting pan. Stir to coat the potatoes. Roast at 400°F for 20 minutes, turn the potatoes over and roast for 20 minutes longer.
Take the pan out of the oven and transfer the potatoes to a parchment lined pan. Bake for another 15 minutes to crisp the potatoes. Save the juice from the roasting pan and place into a small saucepan. Let it cook down and use it to drizzle over the potatoes.