Receta Baked Shrimp with Feta and Tomatoes - a guest post by Aggie's Kitchen
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 (14.5-ounce) cans of diced tomatoes, with their juices
- 1/4 cup finely minced fresh flat-leaf parsley
- 1 tablespoon finely minced fresh basil
- 1 tsp dried oregano
- pinch of red pepper flakes
- handful of kalamata olives
- 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, basil, dried oregano 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.
(Note: If you do not have an oven proof skillet, cook tomato mixture first, then transfer tomatoes along with other ingredients to a casserole dish before baking)
Serve with whole wheat orzo, rice or a side of roasted or steamed broccoli or green beans.