Sunday Supper

Designers are inherently nesters and nurturers.  Our greatest satisfaction comes from creating beautiful, yet comfortable and inviting spaces for others.  Helping you develop a vision for your home and bringing it to life is extremely rewarding.  It's all about the right "atmosphere," and after a long hot summer fall is ripe with it.

Fall nesting is all about comfort food.  I'm in the mood for something really different and The Barefoot Contessa's recipe for

Roasted Shrimp with Feta

sounds wonderful.

Roasted Shrimp with Feta

Here's what you'll need to prepare this delicious meal:

Good olive oil

1 1/2 cups diced fennel (1 bulb)

1 tablespoon minced garlic (3 cloves)

1/4 cup dry white wine

1 (14 1/2 ounce) can diced tomatoes, drained

2 teaspoons tomato paste

1 teaspoon dried oregano

1 tablespoon Pernod

Kosher salt and freshly ground black pepper

1 1/4 pounds (16 to 18) shrimp, peeled and deveined with the tails left on

3 ounces feta cheese, preferably Greek or French, coarsely crumbled

1 cup fresh bread crumbs (*)

3 tablespoons minced fresh parsley

1 teaspoon grated lemon zest

2 lemons

Preheat the oven to 400 degrees.

Heat 2 tablespoons of olive oil in a 10- or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and garlic and sauté for 8 to 10 minutes, until tender. Add the wine and bring to a boil, scraping up any browned bits clinging to the bottom of the skillet, and cook until the liquid is reduced by half, 2 to 3 minutes.

Add the tomatoes, tomato paste, oregano, Pernod, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet. Simmer over low heat, stirring occasionally, for 10 to 15 minutes.

Arrange the shrimp artfully in one layer over the tomato mixture in the skillet. Scatter feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with 2 tablespoons of olive oil and sprinkle evenly over the shrimp.

Bake the shrimp for about 15 minutes, until the shrimp are cooked through and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with wedges of lemon.

*(To make 1 cup of fresh bread crumbs, remove the crusts from 3 to 4 slices white bread and place in a food processor fitted with the steel blade and process until the bread is in crumbs.)*

Assemble the shrimp right in a 10- to 12-inch stainless-steel sauté pan, and then put the pan in the oven for 15 minutes before serving.

The table's set and these gorgeous chairs upholstered in rust complement the season perfectly.  Pull up a chair and stay awhile.  It's your turn.  Let's talk!

Recipe courtesy of House Beautiful. Photos courtesy of House Beautiful, James Baigrie, This Is Glamorous, City Sage, Griege, Acanthus and Acorn, Belgian Pearls.