Sunday, October 09, 2011

Eat: Baked Shrimp in Tomato Feta Sauce

My ears perk up at the mere mention of the word “feta”. Maybe that is why this recipe for Baked Shrimp in Tomato Feta Sauce caught my attention while browsing Simply Recipes. Although I’ve salivated over countless recipes on Elisa Bauer's blog, this was my first time actually trying one. I must say that I was pleased with the result. She suggests using an oven-proof skillet as the recipe starts out on the cooktop and transitions to the oven. I, however, do not have such a skillet and have included instructions on how to cope. Despite not being particularly saucy, I served this dish over spaghetti to add a bit more substance to the meal.

Let's talk about shrimp. Depending on what you buy at the grocery store, shrimp can take quite a while to prepare with the removal of the heads, shells, and tails. However, shrimp are well worth the extra effort since they are high in calcium, iodine, and protein. They are also good for your circulatory system with low levels of saturated fat and high levels of “good” cholesterol (I will just leave it at that and encourage you to pursue a more detailed LDL/HDL overview elsewhere). Let’s not forget that shrimp tastes good too! An important fact to remember is that overcooking shrimp by even a few minutes can result in a rubbery entrée. Shrimp turn a nice shade of pink once they are cooked through. This is nothing to stress over, just stay near the oven and be a mindful little chef!

TIME: 40 minutes
YIELDS: 4-6 servings
MY SOUNDTRACK: Cardinals’ game (my husband is a fan)

1 tablespoon oil
1 medium onion, chopped
2 cloves garlic, minced
2 15 oz. cans of diced tomatoes (do not drain!)
1-2 tablespoons dried parsley
1 teaspoon dried dill
1 to 1.25 pounds medium-sized raw shrimp, thawed, peeled, and deveined
salt, to taste
black pepper, to taste
3-5 oz. feta cheese, crumbled

Preheat your oven to 425°F.

Heat the oil in a large skillet (preferably oven-proof) on medium heat. Add the onion and cook 3-5 minutes or until softened.

Add the garlic to the skillet and cook an additional minute.

Add the tomatoes (with liquid) and bring to a boil. Immediately reduce heat and let the blend simmer for 5-10 minutes, stirring occasionally. The liquid should thicken a little bit.

Remove the pan from heat and stir in the shrimp, spices, feta cheese, salt, and pepper.

If you have an oven-proof pan, place it uncovered in the oven and bake approximately 10-12 minutes.

If you do not have an oven-proof pan, simply pour the ingredients into an ungreased baking dish (9x13”) and follow the baking instructions as written above.

When finished baking, stir up the mixture and spoon on top of a plate of pasta or rice. You can also eat it carb-free but you will probably only get 2-4 servings out of the dish. Either way, it is a treat!

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