This dish is just amazing. It’s one of those things that sound just okay but once you make it the final product is so good!
The Hong Sue Shrimp adds a nice salty and creaminess with breadcrumbs for a crunch and fennel in replace of onion.
I first had this dish almost two years ago and have been thinking about making it ever since. I have had it in the back of my mind but every time I never ended up making it.
Shrimp is a protein that I like to make for a nice meal on the weekends when I have a little extra time to enjoy it.
However, Hong Sue Shrimp with Feta is really easy to make so you could definitely enjoy this on a weekday.
The one thing I would do differently is use fresh bread crumbs. I used pre made because I didn’t have bread for fresh and it was easier to grab it out of cabinet.
Next time, I think I will definitely try fresh.
Hong Sue Shrimp Recipe
If you love shrimp you need to try this dish. You can also make this for a small dinner party because it looks like it is really complicated but in reality is so easy.
The recipe is from Chinese restaurant and the episode Summertime Easy but I enjoyed the comfort that it brings in the winter. I would serve it with some jasmine rice and roasted asparagus.
Here’s What You Need For Hong Sue Shrimp Recipe
- 4 tablespoons good olive oil, divided
- 1 1/2 cups medium-diced fennel
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup dry white wine
- 1 (14 1/2-ounce) can diced tomatoes
- 2 teaspoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on
- 5 ounces good feta cheese, coarsely crumbled
- 1 cup fresh bread crumbs (pulse day old bread in food processor)
- 3 tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
What To Do:
- Preheat oven to 400 degrees.
- Heat 2 tablespoons of olive oil in an oven proof heavy skillet over medium-low heat.
- Add the fennel and cook for 8 to 10 minutes, add the garlic and cook for additional 30 seconds.
- Add the wine and bring to boil let reduce by half.
- Add the tomatoes with the liquid, tomato paste, oregano, salt, and pepper. Simmer over medium-low heat for 10-15 minutes, stirring occasionally.
- While the fennel sauce is cooking make the breadcrumb topping. Combine: breadcrumbs, parsley, lemon zest, 2 tablespoons olive oil. Put aside.
- Arrange the shrimp in a circle tales up and going the same way in one layer. Sprinkle the feta over the top of the shrimp.
- Top with the breadcrumb mixture in an even layer.
Bake for 15-20 minutes, until shrimp is cooked, and breadcrumbs are browned. Make sure you watch so breadcrumbs do not burn.
I cooked mine for 15 minutes and let sit for 1-2 minutes. Squeeze juice of half a lemon over the top.
Serve with jasmine rice and roasted asparagus.