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12 jumbo shrimp (6-8 per pound), peeled and deveined, tails left on (see Ingredient Note)

2 tablespoons lemon juice, divided

1/4 teaspoon salt

1 tablespoon extra-virgin olive oil

1 medium bulb fennel, cored and finely chopped

5 scallions, thinly sliced

1 small chile pepper, such as jalapeño or serrano, seeded and minced

1/2 cup Chardonnay, preferably Greek

1/2 cup crumbled feta cheese, preferably Greek

Freshly ground pepper to taste


1. Toss shrimp with 1 tablespoon lemon juice in a medium bowl and sprinkle with salt.

2. Heat oil in a large skillet (or “saganaki” pan) over medium heat. Add fennel, scallions and chile pepper and cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Pour in wine. Cook, stirring, for 1 minute. Place the shrimp on top of the fennel mixture, cover and cook until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from the heat.

3. Transfer the shrimp to a plate. Add the remaining 1 tablespoon lemon juice, feta and pepper to the pan and stir until the cheese begins to melt, about 1 minute. Serve the shrimp atop the fennel mixture.

Ingredient note: Shrimp is usually sold by the number needed to make 1 pound. For example, “6-8 count” means there will be 6 to 8 shrimp in a pound. Shrimp that size are usually labeled “jumbo.” Prawns will also work well in this recipe.

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