INGREDIENTS
1 1/2 cups
Fennel, medium
1 tbsp
Garlic
1 tsp
Lemon, zest
2
Lemons
1 tsp
Oregano, dried
3 tbsp
Parsley, fresh
1 14 1/2 ounce can
Tomatoes
2 tsp
Tomato paste
1/2 tsp
Black pepper, freshly ground
1 tsp
Kosher salt
4 tbsp
Olive oil, good
1 cup
Bread crumbs, fresh
5 oz
Feta cheese, good
1 tbsp
Pernod
1/4 cup
White wine, dry
1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on