1 1/2c med-diced fennel
1T minced garlic
1/2 c dry white wine
1 can diced tomatoes
2t tomato paste
1t oregano
1T Pernod liquor (or Sambucca or Anisette)
1t salt
1/2 t pepper
1 1/4 lbs shrimp (~24)
5oz feta cheese
1c bread crumbs (panko or other)
3T fresh parsley, minced
1t lemon zest
juice of 1 lemon
Preheat oven to 400* In a 12in skillet, over med-high heat, heat 2T olive oil. Add fennel and saute for 8-10 min. Add garlic and cook 1 min. Add wine and boil for 2-3 min to reduce. Add tomatoes (with liquid), tomato paste, oregano, Pernod, salt , and pepper. Simmer over med-low for 10 min.
In a small bowl, combine bread crumbs, parsley, lemon zest, and 2T olive oil. Arrange shrimp in a layer over top of tomato mixture. Sprinkle feta evenly over top. Top with bread crumb mixture. Bake for 15 min. Remove from oven and top with lemon juice.
Can be served with crusty bread or over linguine, if desired.
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