with diced tomatoes and extra feta!
My friend Colleen sent me a recipe via Simply Recipes, called Baked Shrimp in Tomato Feta Sauce. Last night, because I was working on a “snack” article that will make its appearance later this week, I made Erik make us this dish for dinner. He changed the recipe slightly–he NEVER makes a dish according to directions–but the end result was so freakin’ good that I ate two HUGE bowls of this yummy meal. And since it’s super low carb, high in protein, and only slightly heavy in the “good” fats, I didn’t care one bit that I gorged myself silly!
Here’s the recipe according to Simply Recipes, with Erik’s alterations noted on the side:
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced (Erik used about 6 “kinda big” cloves–we LOVE garlic)
- 2 14.5-ounce cans of diced tomatoes
- 1/4 cup minced fresh parsley
- 1 Tbsp minced fresh dill or 1 teaspoon dried dill (Erik said that he used A LOT of dill and a salt/pepper/paprika spice mix.)
- 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)
1 Preheat oven to 425°F. 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.
2 Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.
3 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 had it without any extras–hence the low carb, and Erik had it served over white rice.)
Yield: Serves 4. (Yep, totally true. We each had two large bowls.)