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Shrimp with fennel, dill, and feta from The Bon Appétit Fast Easy Fresh Cookbook by Barbara Fairchild and Bon Appétit Magazine Editors

  • feta cheese
  • dill
  • fennel
  • sun-dried tomatoes
  • shrimp

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Notes about this recipe

  • Delys77 on April 11, 2013

    Pg. 351 The recipe calls for sauteeing the fennel for just a few minutes which was way too little. I slowly sauteed it for about 15 minutes and it was just right. Overall the flavour combination is very nice, especially the sundried tomato and feta combo. Similar to other baked shrimp with feta but just different enough to be interesting. Also very easy to do on a weeknight.

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