Have you ever wondered what is in a person's name?  Sometimes I think nothing...we are much more than our "names".  At other times, in this world, how do we Not identify with our names?
Growing up, I was constantly called "Ina" as in Ina Garten, of the Bare Foot Contessa.  I hated it more than I can describe.  Our names are spelled the same, but that is it.  My name is pronounced "Ina" as in "Tina".  Huge difference. (I must point out, I love Ina Garten's food - she is an amazing cook)
Years ago, when the Barefoot Contessa began on the Food Network Show, I could barely watch the show, because every time her name was said, I cringed. (early school memories of being teased, and add to that, I spoke Danish at home, and had difficulty understanding certain English words)
Slowly, I began to ignore the sound of "Ina" every time it was said, and I just watched her cook amazing food.  I know, hard to believe, at this age, it still makes me cringe. It amazes me how one can still hang onto "old stuff".
Be that as it may, this particular night, I watched Ina prepare this Roasted Shrimp and Fennel Dish.  I was lost....I did not hear the name "Ina" once...not even when the part of the show came up: "ask Ina".
Am I over it?  Probably not...but it is a start.  And a happy one at that.  This meal was to die for!  By the way, this is the FIRST Ina Garten, Bare Foot Contessa Recipe I have ever made....and I am going back for more!
I made a few changes to this recipe based on what I had in the fridge, but for the original please check out "Ina" Garten's Barefoot Contessa, of the Food Network show.   Thank you Ina!  From the person with the same name, only pronounced differently, I was one happy girl in the kitchen tonight!
1 fennel bulb, cut in half, quartered, and cut into chunks (core and fronds removed)
3 minced garlic cloves
2 sliced shallots
Olive oil
salt and pepper
1/2 a glass white wine - I used a Cabernet Sauvignon
14 oz. can of diced tomatoes
2 Tblsp. Tomato Paste
1 tsp. dried Oregano
1 Bay Leaf
1 cup finely cut Collard Greens - Kale would be lovely in this dish
20 large Prawns, de-veined, shell off, but tail on - I used frozen, which I thawed in the Refrigerator
Generous amount of Crumbled Feta Cheese
Topping:
8 big Tblsp. Gluten Free Bread Crumbs
1/4 cup fresh minced Flat Italian Leaf parsley
1/2 cup Parmesan cheese
Heat up a frying pan on medium heat with a good drizzle of olive oil.  Add in the chopped fennel, and shallots, season with salt and pepper.
Saute, stirring fairly frequently for about 10 minutes until the fennel is tender.  Add in the minced garlic, stirring until fragrant.  Then pour in the wine, scraping up any brown bits, and toss in the Bay Leaf.  Simmer to reduce to half.  Pre-heat the oven to 400 degrees.
Add in the Oregano, tomatoes,collard greens and season again lightly with salt and pepper.
Simmer about 5-7 minutes, lightly tented in foil.
Remove the tin foil and add in the Tomato Paste stirring well to combine.  Remove from the heat.  Pour into a casserole dish, and place in the shrimp with the tails upward.
Sprinkle feta cheese throughout.  Mix up the Gluten Free Bread Crumbs, Parmesan Cheese and Parsley, and sprinkle throughout the dish.
Place into the oven uncovered and cook for 15 minutes.  Serve hot...so delicious!  If you love shrimp, fennel, and feta cheese - you are going to love this!