Light, healthy and yummy. I changed the recipe just a little bit b/c I wanted to use the extra tomatoes we had lying around. The original recipe called for canned tomatoes but I roasted mine instead. Roasting the tomatoes brings out their sweetness since they usually taste pretty bland during the winter months. The sauce for this recipe would be great for any pasta dish as well if you wanted to forgo the shrimp. After cooking the shrimp in the oven, I'm realizing I'm not a fan of cooking the shrimp this way either. I feel like it changes the taste and makes them taste like they're boiled instead of roasted. Next time I'll have to grill them first and then add them to the sauce after its been in the oven.
Baked Shrimp with Tomatoes and Feta – 2 servings
Recipe courtesy of Ellie Krieger
• 1/2 tablespoon olive oil
• 1/2 medium onion, diced (about 3/4 cups)
• 2 cloves garlic, minced (about 1 teaspoons)
• 1 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices or 3/4 lb tomatoes on the vine or Roma tomatoes
• 1/8 cup finely minced fresh flat-leaf parsley
• 1/2 tablespoon finely minced fresh dill
• 1/2 pound medium shrimp, peeled and deveined
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/3 cup crumbled feta cheese (about 3 ounces)
Cut tomatoes in half and roast in 400F cut sides up sprayed with pam, S&P, and a drizzle of balsamic vinegar for 35 minutes on top rack until nicely browned and caramelized. Then dice and set aside in a bowl. Increase oven temperature 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, dill, and feta taste to season with salt and pepper. Then add shrimp on top and bake until the shrimp are cooked through and cheese melts, about 12 minutes.
Labels: Seafood - Tuesday, February 9, 2010