I’m still all blushy and glowy from all the love yesterday from the SITS community! You ladies all rock and I’m looking forward to taking the time to drop by all of your blogs.
After all the gushing about some of my recipes, I got a little nervous today.
Dinner tonight wasn’t just about me and my fiance. Now, it was about all of you, too.
I didn’t want to disappoint.
I opened up some of my favorite cookbooks and riffled through all the pages torn from magazines.
My palms started to sweat. I started twirling my hair. Bad signs.
And then, I went back and looked over some of the comments you all left me. And one really stood out. Mo at Mocadeaux (check out her blog here) wrote that she loves high impact and low effort recipes.
I started to breathe more evenly. High impact. Low effort. The hallmarks of itty bitty city kitchen cooking.
Then I remembered something the Barefoot Contessa made that we had wanted to try. A super simple, one pot meal that’s packed with high impact ingredients.
I have a tendency to discount any recipe that has more than 10 ingredients. I get overwhelmed. It gets expensive. And, o yea, I don’t have the space.
So dishes like this that rely on a few key, really good ingredients, are a standby.
You will need:
- 1 pound of shrimp, peeled, tails on
- 1 fennel bulb, chopped
- 1 28oz can of diced tomatoes
- 2 cloves of garlic, chopped
- olive oil
Preheat the oven to 400.
In an oven-safe shallowish pot or skillet, drizzle olive oil and add in the garlic and fennel. Cook over medium until softened.
Pour in the diced tomatoes, season with salt and pepper and stir. I added a splash of Pastis to bring out the anise flavor. It’s not necessary. You can add a splash of white wine instead if you want. Totally up to you.
Let the sauce cook and bubble for about 10 minutes so the flavors come together. Next up, the shrimp.
I used one pound for the two of us. I also went with mediums. I noticed that the large have a tendency to come out tough sometimes.
Nest the shrimp, tails up, in with the tomatoes and fennel.
Sprinkle the mixture liberally with Feta. Bake for 15 minutes.
The shrimp will turn pink and be cooked perfectly. The fennel will still be slightly crunchy. The tomatoes will create a broth perfect for dunking the shrimp or the bread. And the feta adds the salty bite the dish needs.
Spoon out into a bowl. Pick up a piece of shrimp, take a bite and then scoop a spoonful of tomato and fennel into your mouth. Grab a piece of crusty bread and soak up all of those anisey tomatoes juices.
This is the perfect one pot meal for a Saturday night in.