Photo: Baked Shrimp with Tomatoes and Feta Recipe
Ingredients
- 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)
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.
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By jdesanta
on February 28, 2012
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Easy, elegant, and absolutely delicious! Super light and healthy, too. Definitely a keeper!
By dubailady
Belgium
on February 17, 2012
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Inexpensive, easy, nutritious and tasty!!! the only thing i added are sliced Kalamata olives for some saltiness. A keeper and definitely in one of our weekly/monthly menu rotation. Thanks, Ellie! =]
By tiffsta6715
boston, ma
on February 16, 2012
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I used leeks instead of onions -it really added some texture and flavor to the tomatoes ...upped the garlic a little to 3 cloves...italian style tomatoes...2 tsps tomato paste...no dill...and just layered the shrimp on top of the tomato mixture vs stirring it in, then fat-free feta. I served it over spaghetti squash for a low carb dinner in less than 30mins. My friend LOVED it and wanted the recipe. Definetly a keeper!!!
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