Beazell's Cook Book

Shrimp & Fennel Casserole

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Shrimp & Fennel Casserole  





4 tablespoons extra virgin olive oil, (divided 2 tbsp. & 2 tbsp.)

1 medium size fennel bulb, finely diced

1 clove garlic, minced

1/8 cup triple sec (or 1/4 cup dry, white wine)

Zest of 1 medium orange

1 (14.5-ounce) can diced tomato, with their juices

Beazell's Cajun Seasoning, to taste

1/2 cup panko breadcrumbs

3 tablespoons chopped parsley

1 1/2 pounds shrimp, peeled and deveined

Optional – Feta cheese, crumbled (about 1 cup)



Preheat the oven to 425 degrees.

Heat 2 Tbsp. of the olive oil over medium heat. Add the fennel and sauté until slightly softened and lightly browned. Add the garlic and sauté for 1 minute. Add the triple sec and orange zest, bring to a boil. Add the tomatoes and their juices, season with Beazell's Cajun Seasoning, and stir to heat through. Spread the tomato mixture in a baking dish that will hold the shrimp in a single layer.

Prepare the topping by mixing in a small bowl the breadcrumbs, parsley, remaining 2 Tbsp. olive oil, and a dash of Beazell's Cajun Seasoning. Place the shrimp on the tomato mixture, and sprinkle with the breadcrumb mixture and optional feta cheese. Bake until the shrimp are cooked through – 12 to 15 minutes.

(Adapted from Molly Steven's recipe)


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