And if it tastes this good now, in the middle of winter, can you imagine how incredible it would be in the summertime with garden fresh tomatoes and herbs?! Omg I can't wait!
Baked Shrimp with Tomatoes & Feta
Recipe from Ellie Krieger
Prep time: 10 minutes (longer if you need to shell the shrimp) Cook time: 20 minutes
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 (14.5-ounce) cans of diced tomatoes, undrained
1/2-3/4 tsp dried herb of choice (I used basil this time)
1 1/4 pounds medium shrimp, peeled and deveined
Salt & freshly ground black pepper
2/3 cup crumbled feta cheese (about 3 ounces)
1 medium onion, diced
2 cloves garlic, minced
2 (14.5-ounce) cans of diced tomatoes, undrained
1/2-3/4 tsp dried herb of choice (I used basil this time)
1 1/4 pounds medium shrimp, peeled and deveined
Salt & freshly ground black pepper
2/3 cup crumbled feta cheese (about 3 ounces)
1. Preheat the oven to 425 degrees F.
2. 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.
3. Remove from the heat. Stir in the herbs 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.
So Rob commented, in between mouthfuls, that this would be awesome over some hot pasta. And he's right... but I REALLY loved this with some warm, crusty bread to help soak up all those delicious juices!
 |
| Pantry staples in my house so this one's easy! |
 |
| I buy frozen shrimp and thaw in cold water; it only takes a few minutes. |
2. 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.
 |
| Let those juices concentrate and thicken up. |
3. Remove from the heat. Stir in the herbs 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.
 |
| Just before baking... |
 |
| ...just after baking. Melty, cheesy goodness! |
So Rob commented, in between mouthfuls, that this would be awesome over some hot pasta. And he's right... but I REALLY loved this with some warm, crusty bread to help soak up all those delicious juices!
No comments:
Post a Comment