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 cashaw
Princeton, NJ
on October 19, 2011
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So good, and so easy. My go-to weeknight dinner. I just use frozen shrimp, and it's easy to pull together in 30 minutes! Thanks Ellie!
By Pobbi
on September 29, 2011
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Dukan dieters rejoice! Not only is this entree easy to make and tastes yummy, if you use fatfree feta, it's suitable for the cruise phase of the Dukan diet. I even splashed in some leftover red wine when simmering the tomatoes. Thank you, Ellie!
By DSM28
Washington, D.C.
on August 22, 2011
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This is my favorite of all of Ellie Krieger's recipes! I pair it with white basmati rice, and it's just fantastic. My oven does take a little longer than the time stated in the recipe to fully cook the shrimp. This recipe is so easy and so tasty!
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