Monday, March 23, 2009

Baked Shrimp in Tomatoes

This dish is a new one I tried inspired by a recipe in Ellie Krieger's The Food You Crave. It is shrimp baked in tomatoes with fresh dill and parsley, topped with feta cheese.

1 Tbsp olive oil
1 medium onion, chopped
2 large garlic cloves, minced
2 (14-ounce) cans diced tomatoes (no salt added if you can find it)
a couple pinches of cracked red pepper (optional; I added it for a little heat)
1/4 cup fresh flat leaf parsley, chopped
1 Tbsp minced fresh dill
1 lb. medium shrimp, peeled and deveined
salt and pepper to taste
2/3 cup crumbled feta cheese

Preheat the oven to 425 degrees. Heat the olive oil in an oven-proof skillet over medium-high heat. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the garlic and continue to cook for another minute. Add the tomatoes and cracked red pepper; bring to a boil. Reduce the heat to medium-low and let simmer for 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 cheese over the top. Bake until the shrimp are cooked through and the cheese melts, about 12 minutes. Serves 4.

I served this dish over orzo pasta. Use 1/2 a box (8 ounces or 1/2 a pound) for 4 servings. You could also serve this over rice.

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