Baked Shrimp with Fennel & Feta
Position a rack in the center of the oven and heat the oven to 425°F. In a 12-inch ovenproof skillet, heat 2 Tbs. of the olive oil over medium heat. Add the fennel and sauté, stirring occasionally until slightly softened and lightly browned, 7 to 8 minutes. Add the garlic and sauté until fragrant, 1 minute. Add the wine and bring to a boil. Add the tomatoes and their juices, season with salt and pepper, and stir to heat through. Using a wooden spoon or spatula, spread the tomato mixture into an even layer in the skillet.
In a small bowl, stir the breadcrumbs, parsley, feta, the remaining 2 Tbs. olive oil, and salt (about 1/2 tsp., depending on the saltiness of the feta) and pepper to taste. Arrange the shrimp in a single layer on the tomato mixture, and sprinkle with the breadcrumb mixture. Bake until the shrimp are cooked through and the cheese is melted, 12 to 15 minutes.
nutrition information (per serving):
Size: based on four servings; Calories (kcal): 407; Fat (kcal): 23; Fat Calories (g): 205; Saturated Fat (g): 7; Protein (g): 35; Monounsaturated Fat (g): 12; Carbohydrates (g): 13; Polyunsaturated Fat (g): 2; Sodium (mg): 1144; Cholesterol (mg): 241; Fiber (g): 1;
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 135 | ||
Calories from Fat: 61 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 25.2mg | 8 % | |
Sodium 458.1mg | 16 % | |
Potassium 53.6mg | 1 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 11.2g | ||
Protein 6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 135
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