Saturday, March 29, 2008

Baked Shrimp with Tomatoes and Feta

This is our dinner tonight Baked Shrimp with tomatoes and feta:

1 tablespoon Olive oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced(about 2 teaspoons)
2 14.5-ounce cans no-salt added diced tomatoes, with their juices
1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill
1 1/4 lbs medium shrimp, peeled
1 1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2/3 cup crumbled feta cheese(about 3 ounces)


Preheat the oven to 425 temp.
Heat the oil in an ovenproof skillet over 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 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, dill and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked though and the cheese melts, about 12 minutes.

Promise! this is the meal you'll make it over and over. You may served this over cooked rice. However, instead of rice we served this with pasta and garlic bread as you can see above-:) Opss I missed the pasta I wasn't able to take a pic of it-:)

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