Lepp Farm Market in Abbotsford is holding a contest to win a $25 gift certificate.
The contest was first presented last month. To enter, find the related post on the Abbotsford News Facebook page and then comment with one ingredient and #BetterWhenShared.
Only one entry is permitted per person, but you can double your entry by sharing the contest with friends.
The contest ends at noon on Friday, May 29.
The recipe below is featured on Lepp Farm Market’s website and is a featured page in the Abbotsford News’ My City publication from May 15.
Baked Shrimp with Fennel and Feta
Recipe provide by Lepp Farm Market
This (almost) one-pan dish from my favourite magazine, Fine Cooking, is simple yet perfect for guests. If you’ve never cooked with fennel, it’s a great way to experiment with it as its delicate flavour doesn’t overpower the dish. You’ll need a few fresh ingredients like fennel and parsley, but you’ve likely got a handful – or more – of the ingredients in your pantry or refrigerator right now.
4 tbsp. extra-virgin olive oil
1-1/2 cups 1/2” diced fennel bulb (approx. 1 small or 1/2 large): The fronds make a pretty garnish, or tear into small pieces and toss into a salad for a hint of anise flavour.
2 cloves garlic, minced
1/4 cup dry white wine
398 ml. tin diced tomatoes, with juices
Kosher salt and freshly ground black pepper, to taste
1/2 cup fresh breadcrumbs (whiz a few pieces of bread in food processor)
3 tbsp. fresh flat-leaf parsley, chopped
3/4 to 1 cup feta, crumbled (My favourite is B.C. Sunshine Feta from Little Qualicum Cheeseworks. It’s lightly marinated so gives more flavour )
1-1/4 to 1-1/2 lb. Selva Ocean Wise shrimp, peeled and deveined
Position a rack in the centre of the oven and heat 425 degrees F. In a 12-inch ovenproof skillet, heat 2 tbsp. of olive oil over medium heat.
Add the fennel and sauté, stirring occasionally until slightly softened and lightly browned, 7 to 8 minutes.
Add the garlic and sauté until fragrant, 1 minute.
Take care not to let the garlic burn, as it will add a bitter taste to the dish. Add the wine and bring to a boil. Add the tomatoes and their juices, season with salt and pepper, and stir to heat through. Using a wooden spoon or spatula, spread the tomato mixture into an even layer in the skillet.
In a small bowl, stir together breadcrumbs, parsley, feta, the remaining 2 tbsp. olive oil, and salt (about 1/2 tsp., depending on the saltiness of the feta) and pepper to taste. Arrange the shrimp in a single layer on the tomato mixture, and sprinkle with the breadcrumb mixture. Bake until the shrimp are cooked through and the cheese is melted, 12 to 15 minutes.
Makes a delicious starter when served with a crusty baguette to sop up all the delicious juices, or pair with an orzo and parmesan side dish and call it dinner.
For even more helpful tips on this recipe, go to leppfarmmarket.com/recipes