October 26, 2011

Roasted Shrimp with Queso Fresco

It's getting to be that time of year when photographing evening meals becomes frustrating. I'll ask you to trust me that this Roasted Shrimp with Queso Fresco smelled and tasted much more appetizing that this picture shows.

I adapted this recipe after seeing it on Debbie's blog, The Friday Friends and also at Brenda's blog, Brenda's Canadian Kitchen. I love Feta, but didn't have any on hand. I wanted to run to the store to get some, but you know how it goes when you go to the store for one item. Somehow you walk out with a basket full of stuff that you didn't realize you needed. Since I had some Queso Fresco on hand, I used it instead. I also have some very ripe tomatoes, so used them instead of canned. 

This was really good. This is the first time I've ever used fennel. The slight anise flavor and crunch of the fennel was very nice in this dish. The Queso didn't have quite the tang that Feta would, but it was cheesy and good. I'd like to try it with Feta next time.

Roasted Shrimp With Queso Fresco
4 T olive oil, divided use
1-1/2 cups fennel, diced
3 cloves garlic, minced
1 cup white wine
1 pound ripe tomatoes, chopped (or 1 (14.5 oz.) can diced tomatoes
1/4 tsp dried oregano
1 tsp Kosher salt
1 tsp black pepper
1 pound (41-60) peeled and cleaned shrimp, remove tails
5 oz. Queso Fresco, crumbled
1 cup fresh bread crumbs
3 T fresh parsley, minced
1 lemon

Preheat oven to 400 degrees.

Heat 2 T olive oil in a 10- or 12-inch oven-proof skillet over medium-low heat. Add the fennel and saute until fennel is tender, about 8-10 minutes. Add the garlic and cook for 1 minute more. Add the wine and bring it to a boil, scraping up any browned bits. Cook for 2-3 minutes more. Add the tomatoes, oregano, salt and pepper. Simmer over medium-low heat, stirring occasionally for 10-15 minutes.

Add shrimp over the tomato mixture. Scatter the Queso evenly over the shrimp. In a small bowl, combine bread crumbs and parsley with the remaining 2 T olive oil and sprinkle over the shrimp.

Bake for 16 minutes, until the shrimp are cooked and breadcrumbs are golden brown. Squeeze the juice of one lemon over the shrimp and serve hot with crusty bread. 


  1. OHMYOHMY!! This sounds like it's right up my alley - and I'm printing it out to try. Don't you love fennel?

  2. I'm feeling your pain about the light disappearing just when I have dinner ready! I think I'll make it in the morning and then reheat for dinner...not really, wish it was that easy. I still think it looks wonderful!

  3. Believe it Karen, I trust you that this is delicious and I'll be trying it soon. I hear ya, my photos become terrible this time of year, I refuse to make dinner at 3:00 in the afternoon so will have to break down and get some lighting.

  4. This looks delicious, Karen. I'm struggling with the dark days too. If I don't get photos taken by about 3:00 its too late. Oh well... I think the fennel would be perfect in this recipe.

  5. This looks better than you give yourself credit for! Wow, 1-1/2 cups of fennel? That would maybe be a little overpowering for me but I'd give it a shot.

    Oh & if feta instead of the queso, is it still 5 oz?

    Thanks for this might just give it a try :-)

  6. Found your blog via grazing around blogspot. Your food looks really good and I'm going to follow you for while. If you care to, check me out at http://theobsessivechef.blogspot.com

  7. I think Queso would be great!!
    I hate the darker days too.


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