Lepp Farm Market in Abbotsford is holding a contest to win a $25 gift certificate.
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 5 p.m. on Thursday, Feb. 28.
The recipe below is featured on Lepp Farm Market’s website and is a featured page in the Abbotsford News’ My City publication from Feb. 8.
BAKED SHRIMPED WITH FENNEL AND FETA
This (almost) one-pan dish is simple, yet perfect for guests. It’s a great recipe to experiment with fennel as its delicate flavour doesn’t overpower the dish. Using Ocean Wise Selva Shrimp or fresh local Berezan shrimp ensures you are eating the most sustainably grown shrimp you can find.
• 4 Tbs. extra-virgin olive oil
• 1-1/2 cups of 1/2-inch diced fennel bulb (about 1 small or 1/2 large – the fronds make a pretty garnish for the dish once you’ve taken it out of the oven, or tear into small pieces and toss them into a salad for a hint of anise flavour)
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1 – 398 ml tin diced tomatoes, with their juices
• Kosher salt and freshly ground black pepper
• 1/2 cup fresh breadcrumbs (whiz a few pieces of bread in your food processor)
• 3 Tbs. chopped fresh flat-leaf parsley
• 125 grams feta, crumbled (about 3/4 to 1 cup) (One suggestion is B.C. Sunshine Feta from Little Qualicum Cheeseworks. It’s lightly marinated so gives even more flavour to the dish.)
• 1-1/4 to 1-1/2 lb. shrimp, preferably Ocean Wise Selva brand or fresh Berezan shrimp
Position a rack in the centre of the oven and heat the oven to 425 degrees F.
In a 12-inch ovenproof skillet, heat 2 tbs. of the 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 the breadcrumbs, parsley, feta, the remaining 2 tbs. 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.
This 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.