Roasted shrimp with feta from Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips (page 146) by Ina Garten

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

  • mharriman on June 19, 2025

    We liked the subtle flavors of the pernod and fennel that came through. I made the recipe as written for four people, except I decreased the amount of shrimp, to 14 ounces for two people. It came out great, even though there were more tomatoes, fennel, and feta for two people than called for.

  • anya_sf on June 01, 2019

    For 2 people, I made the full sauce recipe, but used 16 large shrimp (21-25 ct) and 4 oz feta (which was more than needed). For the topping, I used only 1 large slice bread and 1 Tbsp oil with the parsley and lemon. The crumbs did not brown at the end, so I broiled them briefly. Very tasty!

  • Delys77 on October 31, 2011

    I did play with the proportions a little but I ended up with a relatively dry and under seasoned dish. The sauce was actually quite good with some nice salt from the feta and the salt I added and a little tang from the pernod and the wine but since it was relatively dry and the shrimp themselves a were underseasoned resulting and a so so dish with ok sauce and shrimp that were fully upstaged by what little sauce there was.

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

Reviews about this recipe

  • Lisa Is Cooking

    It was casual, great for summer, couldn't have been easier, and tasted like it should have involved much more effort than it actually did.

    Full review
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.