Monday, August 23, 2010

Shrimp Baked with Tomatoes and Feta


Shrimp baked with tomatoes and feta was another tasty meal in my recent girls getaway vacation. This was a new recipe that I have been wanting to try but Hubby isn't a cheese lover (especially not a feta cheese lover). It's from Ellie Krieger's The Food You Crave cookbook. I have had success with many outstanding recipes from this book so I was excited to try this one. It's super duper easy to make. I did make a few modifications based on reviews I read about the recipe. I added a bit of tomato paste, subbed fresh basil in place of fresh dill, added dried oregano and fresh grated parmesan and served it over orzo pasta. The result? Pretty good. I liked it but it didn't "wow" me. I think it makes a nice quick and healthy meal to throw together during the week. I even think Hubby can handle the feta factor. I will make it again and will likely continue to tweak it until it gets a little closer to the wow category.

It paired perfectly with zucchini parmesan.


More girls getaway recipes are coming over the next few days, so check back.

Baked Shrimp with Tomatoes and Feta
Adapted from Ellie Kreiger's Food You Crave

1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
4 cloves garlic, minced
2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
1/4 cup finely minced fresh flat-leaf parsley
2 tablespoon finely minced fresh basil
1 teaspoon dried oregano
2 tablespoons tomato paste
1 pound medium shrimp, peeled and deveined
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup crumbled feta cheese (about 3 ounces)
1/4 cup fresh grated parmesan cheese

1/2 1b orzo pasta, cooked

Directions:
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.

2 comments:

  1. I have this book at home but havn't noticed this recipe. It looks like a total winner! Can't wait to try it out for myself.

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  2. What a stunning recipe! I love zucchini and will have to make this. I left a longer comment on your SMS post - High Five for the Great cake!

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