Saturday, November 7, 2009

Baked Shrimp in Tomato Feta Sauce

Baked Shrimp in Tomato Feta Sauce

1 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 14.5-ounce cans of diced tomatoes
1/4 cup minced fresh parsley
1 Tbsp minced fresh dill or 1 teaspoon dried dill
1 to 1-1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
Pinch of salt, more to taste
Pinch black pepper, more to taste
3 ounces feta cheese (about 2/3 cup, crumbled)

Preheat oven to 425 degrees.  Heat oil in a large, oven-proof skillet on medium high heat.  Add the onions and cook until softened, 3-5 minutes.  Add the garlic and cook until fragrant, about 30 seconds more.  Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.  Remove from heat.  Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste.  Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.  Serve immediately.  Serve with crusty French or Italian loaf bread, pasta, or rice.

*I omitted the dill because I didn't have any in the cabinet.  Also, served on top of pasta.

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