Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

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

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.