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Ingredients
- 4 tablespoons organic olive oil, divided
- 1 1/2 cups medium-diced fennel bulbs
- 3 large cloves of organic garlic, minced or pressed
- 1/4 cup dry white wine
- 1 (14 1/2-ounce) can diced organic tomatoes (I used fresh as they taste better)
- 2 tsps tomato paste
- 1 tsp dried oregano
- 1 Tbsp Pernod (I skipped this - still good without!)
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 1/4 pounds peeled shrimp with tails on
- 5 ounces feta cheese, coarsely crumbled
- 1 cup bread crumbs
- 3 Tbsps minced fresh parsley
- 1 tsp grated lemon zest
- 2 lemons, cut into wedges (optional)
View Full Recipe at The Garden of Eating
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