This Greek tapas-inspired dish of shrimp + tomatoes topped with feta cheese is one of chef Andrew Zimmern's — host of MSNBC's "What's Eating America" — favorite comfort foods.
Pro Tip: "Serve this with bowls of crushed new potatoes—seasoned with lemon, olive oil and fresh chives—in front of each diner," says Andrew.
For another one of his favorite comfort foods, check out his buttery take on Lemon Chicken.
- 2 pounds jumbo shrimp
- ⅓ cup olive oil
- ½ cup minced shallots
- ½ cup sliced fresh fennel bulb, plus reserved fronds
- 4 cloves garlic, minced
- 1 teaspoon ground fennel seeds
- 1 teaspoon ground anise seeds
- A small handful of fresh oregano leaves
- ⅓ cup chopped fresh parsley
- ¼ teaspoon hot chile flakes, or to taste
- ½ cup white wine
- 2 cups canned crushed tomatoes, preferably San Marzano
- ⅔ cup crumbled fresh feta
- 1 tablespoon lemon juice or more to taste, plus 2 whole lemons, halved and grilled cut-side down to char
Peel and devein the shrimp.
In a large oven-proof saute pan, heat the oil over high heat. Add the shallots, fennel, garlic, fennel and anise seeds, oregano, parsley and chile flakes. Sauté until glassy, then add the wine and cook for a few minutes. Add the tomatoes and cook until the liquid has evaporated. Add the shrimp and toss quickly for 45 seconds.
Place the pan under a hot broiler to cook through—this will only take 1 to 2 minutes at most.
Sprinkle the feta on top and add the lemon juice. Place under the broiler again to 'brown' the cheese.
Serve immediately in the pan, family-style, garnished with the charred lemons and fennel fronds.