Easy Baked Shrimp and Feta

QSis

Grill Master
Staff member
Gold Site Supporter
I adapted this from Cooking Light magazine. I'm not a huge fan of shrimp, but I keep trying and I LOVED this!

If you want to kick it up, use Rotel instead of regular diced tomatoes.

Lee

Easy Baked Shrimp with Feta

1 T. fresh lemon juice
1 1/2 pounds raw, peeled shrimp
2 teas olive oil
1 small onion, chopped
4 cloves garlic, minced
3 T white wine
1 teas dried oregano
1 (14.5 oz can) of diced tomatoes, not drained
1 cup feta, crumbled
chopped parsley for garnish

Preheat oven to 450.

Combine lemon juice with shrimp - set aside.

Heat olive oil in a skillet, just to cover the bottom. Saute onion for 2 minutes, then garlic for about a minute. Add wine, tomatoes, oregano, black peppper; bring to boil, then turn down to simmer for 5 minutes.

Pour the mixture into a casserole dish. Add shrimp and feta; mix.

Bake at 450 for 15 minutes until shrimp is done and sauce bubbles.

Serve over white rice and sprinkle with parsley. (that's edamame on the side).

 
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