Roasted Shrimp with Feta Barefoot Contessa
Indulge in the Mediterranean-inspired flavors of Roasted Shrimp with Feta, a signature Barefoot Contessa dish that combines succulent shrimp with a rich, savory tomato base infused with garlic, herbs, and a hint of white wine. This one-pan wonder is topped with tangy, creamy crumbled feta cheese and baked to perfection for a dish that’s both elegant and effortless. Ready in just 40 minutes, it’s perfect for weeknight dinners or casual entertaining. Serve it alongside crusty bread to soak up the luscious sauce and finish with a squeeze of fresh lemon for a burst of brightness. Whether you’re a seafood lover or simply craving a comforting, flavorful meal, this recipe is sure to impress.
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Recipe Information
Ingredients
- 1.5 pounds Shrimp (peeled and deveined)
- 3 tablespoons Olive oil
- 1 medium Yellow onion (finely diced)
- 4 cloves Garlic (minced)
- 1 teaspoon Fennel seed (optional)
- 0.5 cup Dry white wine
- 14.5 ounces Canned diced tomatoes
- 2 tablespoons Tomato paste
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Fresh dill (chopped)
- 1.5 teaspoons Kosher salt
- 0.5 teaspoons Black pepper (freshly ground)
- 6 ounces Feta cheese (crumbled)
- 0.25 cup Breadcrumbs (optional, for topping)
- 4 pieces Lemon wedges
- 1 loaf Crusty bread (for serving)
Instructions
Preheat your oven to 400°F (200°C).
Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium heat.
Add the diced onion and cook for 5 minutes until softened.
Stir in the minced garlic and fennel seed (if using), and cook for another minute until fragrant.
Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.
Add the diced tomatoes (including their juices) and tomato paste to the skillet. Stir to combine.
Simmer the mixture for 10 minutes, stirring occasionally, until it thickens slightly.
Remove the skillet from the heat and stir in the fresh parsley, dill, kosher salt, and black pepper.
Arrange the shrimp in a single layer over the tomato mixture.
Sprinkle the crumbled feta cheese evenly over the shrimp.
Drizzle the remaining 1 tablespoon of olive oil over the top, and if desired, sprinkle breadcrumbs for added crunch.
Transfer the skillet to the oven and bake for 12-15 minutes, or until the shrimp are pink and fully cooked through.
Remove from the oven and garnish with extra fresh herbs if desired.
Serve immediately with lemon wedges and crusty bread for dipping.
Nutrition Facts
Calories |
3044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.1 g | 150% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 1489 mg | 496% | |
| Sodium | 6923 mg | 301% | |
| Total Carbohydrate | 261.0 g | 95% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 34.3 g | ||
| Protein | 233.7 g | 467% | |
| Vitamin D | 30.4 mcg | 152% | |
| Calcium | 1502 mg | 116% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 3816 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
