Baked Shrimp with Fennel and Fet
INGREDIENTS
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more about:
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feta
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fennel
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shrimp
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olive oil
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garlic
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dry white wine
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canned diced tomatoes
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Kosher salt
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black peppercorns
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breadcrumbs
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flat-leaf parsley
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4 Tbs. extra-virgin olive oil
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1-1/2 cups 1/2-inch diced fennel bulb (about 1 small or 1/2 large)
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2 cloves garlic, minced
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1/4 cup dry white wine
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1 14-1/2-oz. can diced tomatoes, with their juices
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Kosher salt and freshly ground black pepper
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1/2 cup fresh breadcrumbs
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3 Tbs. chopped fresh flat-leaf parsley
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1/4 lb. feta, crumbled (about 3/4 to 1 cup)
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1-1/4 to 1-1/2 lb. large shrimp, peeled and deveined
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