Recipe: Baked Shrimp with Tomatoes and Feta
I have just recently started eating shrimp. I’ve never been a fan of shellfish, fish, crustaceans, or any other word for things that inhabit water. But, I’m learning, because it really is a low-fat healthy way to get some good protein in you.
I found this recipe in the January 2009 issue of Fitness Magazine. The thing that drew me to it wasn’t the shrimp, though…it was the feta. I love me some feta. And my four-year-old is the same way. She would sit down with a container of feta and a spoon if I let her. I also loved the fact that it was a one-dish dinner. I LOVE ONE-DISH DINNERS!
Baked Shrimp with Tomatoes and Feta
Prep Time:15 min
Cook Time:21 min
Total Time:36 min
Yield: 4 servings, serving size 1 1/2 cups
- 1 tablespoon olive oil
- 1 medium onion, diced (about 1 1/2 cups)
- 2 cloves garlic, minced (about 2 teaspoons)
- 2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
- 1/4 cup finely minced fresh flat-leaf parsley
- 1 tablespoon finely minced fresh dill
- 1 1/4 pounds medium shrimp, peeled and deveined
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup crumbled feta cheese (about 3 ounces)
Preheat the oven to 425 degrees F.
Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.
Recipe from The Food You Crave by Ellie Krieger, copied from Food Network.
Category: EAT IT, Main Course, Thea
