Baked shrimp with tomatoes and feta cheese? When I first saw another version of this shrimp recipe, I wasn’t sure, but I gave it a try and wasn’t disappointed. Additionally, I’d never cooked with fennel, I am not even sure if I’d ever eaten it before. I had always heard it had a licorice flavoring and I am not a big fan of black licorice, so I was a little hesitant. while working with it, in it’s raw form it did have mild licorice flavor, but once cooked in the tomatoes, it simply added a bit of texture to this savory baked shrimp dish!
Wineparrot suggests you pair it with…
Sangiovese can be beautiful and complex with varied aromas and flavors.
Sangiovese pairs with Italian tomato-based pasta and pizza sauces, roast chicken, smoked foods, steak or thick soups.