Roasted Shrimp With Feta: Guest Blogger Aileen Morgan!

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Framed Cooks


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4 tbs good olive oil, divided

1 1/2 cups medium diced fennel

1 tbs minced garlic (3 cloves)

1/4 cup dry white wine

1 (14.5 oz) can diced tomatoes

2 tsp tomato paste

1 tsp dried oregano

1 tbs Pernod (optional)

1 tsp Kosher salt

1/2 tsp freshly ground pepper

1 lb (16-20) peeled and cleaned shrimp, tails on

5 oz good Feta cheese, coarsely crumbled

1 cup fresh bread crumbs

3 tbs minced fresh parsley

1 tsp grated lemon zest

2 lemons

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