Wednesday, June 08, 2011

baked shrimp with feta

I saw this recipe on my friend Stacey's blog, Every Little Thing, a couple weeks ago, and bookmarked it. I sounded like a really nice summer weekday kinda meal. I didn't veer much from the recipe she posted.. I used more shrimp (it was on sale and I can put away some shkrimps), and I didn't have dill so I used basil. I also added chili flakes for a kick. I was really happy with how this turned out. The hardest part was peeling the shrimp (too cheap to spring for the pre-peeled ones... those were $4 more a pound!!). A very quick and satisfying and healthy recipe. Thanks, Stacey!

Baked Shrimp with Feta
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 14.5-ounce cans of diced tomatoes
- 1/4 cup minced fresh parsley
- 1 teaspoon dried basil
- 1/4 teaspoon red chili flakes
- 1 1/2 pounds raw shrimp, peeled and deveined, thaw if frozen
- Salt and pepper to taste. 
- 1 6 oz. pkg. crumbled feta cheese chrumbles (about 1 cup)

Preheat oven to 425°F. Heat the oil in a dutch oven or large skillet on medium-high heat. Add the onions and cook until soft, 3-5 minutes. Add the garlic and cook until fragrant, about a minute more.

Add the tomatoes and bring to a simmer. Reduce heat and let simmer for 5-10 minutes, until the juices thicken. Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Transfer to baking dish if your skillet or dutch oven isn’t oven-proof.

Bake, uncovered, until shrimp are cooked through, about 10-12 minutes.
Serve immediately with bread. (or rice. or pasta)

Shrimp tacos with Mango-Jicama slaw
Curry Shrimp
Garlic Lemongrass Shrimp with coconut rice
Bacon wrapped shrimp!!
Grilled Shrimp & Asparagus with polenta
Shrimp 'n Grits casserole
Shrimp & Polenta BATTLE!!
Shrimp BATTLE! (shrimp with bock choy vs. creamy shrimp pasta)

1 comment:

Every Little Thing said...

Looks even better than when I made it! This needs to go back on the meal agenda ASAP.