Roasted Brandywine Tomato, Fennel, and Shrimp with Feta

Roasting the tomatoes heightens their natural flavor and sweetness. Serve this dish over hot cooked rice or pasta.

Yield: 5 servings (serving size: about 1 1/4 cups and about 1 tablespoon cheese)

Ingredients

• 4  cups  thinly sliced fennel bulb (about 2 small)
• 1  cup  red bell pepper strips
• Cooking spray
• 1  tablespoon  extravirgin olive oil, divided
• 1/2  teaspoon  salt, divided
• 3  medium red Brandywine tomatoes, peeled and each cut into 3/4-inch-thick wedges (about 2 pounds)
• 6  garlic cloves, minced
• 1 1/2  pounds  peeled and deveined medium shrimp
• 1/2  cup  (2 ounces) crumbled feta cheese
• 1  tablespoon  chopped fresh basil

Preparation

1. Preheat broiler.

2. Combine fennel and bell pepper on a baking sheet coated with cooking spray. Drizzle vegetable mixture with 1 1/2 teaspoons olive oil; sprinkle with 1/4 teaspoon salt. Toss to coat. Broil 10 minutes. Add tomatoes to pan; toss gently. Broil 10 minutes.

3. Combine remaining 1 1/2 teaspoons oil, garlic, and shrimp in a bowl; toss to coat. Add shrimp mixture to pan. Broil an additional 6 minutes or until shrimp are done and vegetables are charred and tender. Transfer shrimp mixture to a large bowl. Add remaining 1/4 teaspoon salt; toss gently. Sprinkle mixture with cheese and basil.

Wine note: This refreshing summer dish is all about the snap of tart and tangy ingredients (tomatoes, feta, and shrimp) juxtaposed with herbal flavors (basil and fennel). Try it with a lively herbal sauvignon blanc from Sancerre, in the Loire Valley of France. The Vincent Delaporte Sancerre 2006 is about $22. —Karen MacNeil

Nutritional Information

Calories:

266 (28% from fat)

Fat:

8.2g (sat 2.6g,mono 2.9g,poly 1.6g)

Protein:

32.3g

Carbohydrate:

17.1g

Fiber:

5.1g

Cholesterol:

217mg

Iron:

4.6mg

Sodium:

611mg

Calcium:

189mg