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.

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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.