Baked Shrimp w/ Tomatoes and Feta
Christine Whitcraft
ingredients
- 1/2 - 1 Tablespoon olive oil
- 1/2 medium onion, diced (about 3/4 c)
- 1 large clove garlic, minced (about 1 teaspoon)
- 1 14.5 oz. can diced tomatoes, with their juices
- 1/8 c. finely chopped fresh flat-leaf (Italian) parsley
- 1/2 tablespoon minced fresh dill (or 1/2 tsp. dried dill weed)
- 3/4 pound raw large shrimp, peeled and de-veined
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/3 cup crumbled feta cheese (herbed w/ basil and tomato, if possible)
- red pepper flakes (to taste)
directions
- 1
Preheat oven to 425 degrees.
- 2
Heat oil in ovenproof skillet over 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.
- 3
Remove from the heat. Add salt and pepper. Top with parsley, dill, and shrimp. Sprinkle with feta. Bake until shrimp are cooked through and the cheese melts, about 12 minutes.
- 4
Serve over cooked rice or orzo.
Source: Mom
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