what are we having for dinner?

Delicious solutions to the daily question

April 11, 2015
catebogue

2 comments

Out of this World! Shrimp with Feta

It’s mid-April, but in the South it’s already warm.  I’m craving a lighter meal – – – it’ll be shrimp on this sunny day! We’ll be watching The Masters, eating great food and sipping a truly fabulous glass of wine. Bon Appetit!

ROASTED SHRIMP WITH TOMATOES AND FETA

WORLD’S BEST SALAD

FRENCH BREAD

SEEDLESS RED GRAPES

SANCERRE

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Photo Credit: Cate Bogue

ROASTED SHRIMP WITH TOMATOES AND FETA

(Adapted from Ina Garten)

inagarten

inagarten

4 TBSP good olive oil, divided

1½ cups medium-diced fennel

1 TBSP minced garlic (3 cloves)

¼ cup dry white wine

1 (14½-ounce) can diced tomatoes

2 tsp tomato paste

1 tsp dried oregano

1 tsp kosher salt

½ tsp freshly ground black pepper

1¼ pounds (16 to 20 per pound) peeled shrimp with tails on

5 ounces good feta cheese, coarsely crumbled

1 cup fresh bread crumbs (I used gluten free here)

3 TBSP minced fresh parsley

1 tsp grated lemon zest

2 lemons ***I don’t have lemons on hand so am using Nellie and Joe’s, which I love!

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Photo Credit: Cate Bogue

Preheat the oven to 400 degrees. Heat 2 tablespoons of the olive oil in a 10- or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and sauté for 8 to 10 minutes, until the fennel is tender.

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Photo Credit: Cate Bogue

Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half.

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Photo Credit: Cate Bogue

Add the tomatoes with the liquid, tomato paste, oregano, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.

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Photo Credit: Cate Bogue

Arrange the shrimp, tails up, in one layer over the tomato mixture in the skillet.

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Photo Credit: Cate Bogue

In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp. Scatter the feta evenly over the shrimp.

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Photo Credit: Cate Bogue

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Photo Credit: Cate Bogue

Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.

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Photo Credit: Cate Bogue

ROMAINE TOSSED SALAD (AKA WORLD’S BEST SALAD)

(Adapted from Ursula’s Cooking School)

This salad is my new favorite, and I think it’s the WORLD’S BEST (at least until I find another one that tops it!). I tried a version of it while attending a cooking class in Atlanta recently.  The addition of tarragon really sets it apart!

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Photo Credit: Cate Bogue

2 heads romaine, chopped

1 sweet onion, chopped

1/2 red bell pepper, chopped

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Photo Credit: Cate Bogue

MY NEW FAVORITE DRESSING

2 TBSP Apple Cider Vinegar

2 TBSP olive oil

1/2 tsp salt

3/4 tsp lemon pepper

1/4 tsp tarragon

1/2 tsp sugar

2 tsp sour cream

2 TBSP mayo

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Photo Credit: Cate Bogue

Just place all the dressing ingredients in a bowl and whisk well.

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Photo Credit: Cate Bogue

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Photo Credit: Cate Bogue

Pour over your salad and devour!

And a simple side of fresh red grapes is a light thirst quenching addition:

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Photo Credit: Cate Bogue

I’m serving my favorite wine of all time with this meal.  The French wine from the Loire Valley pairs perfectly with this meal.  The name of the wine is Domaine Delaporte a Chavignol (a French Sauvignon Blanc).

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Photo Credit: Cate Bogue

There you have it!  A simple meal that’s easy for a weeknight, but it’s elegant enough to serve guests as well.  Here’s to SPRING!!!

And as good as this dinner was, here’s our favorite picture of the day:

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

2 thoughts on “Out of this World! Shrimp with Feta

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