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!

Eat: Yummy Stuffed Tomatoes!

Wow. That is the best word to describe this recipe for veggie-stuffed tomatoes. At first blush, it may present as too labor intensive, but it was actually quite fun! In fact, I managed to throw this dish together at the end of a busy and tiring day. I was faced with the usual quandary of what to make for dinner and resolved to find something to do with two ripe tomatoes that my father-in-law had recently given us. After a series of online searches for "recipe, two tomatoes", I stumbled upon this gem. The recipe blends a plethora of healthy ingredients into a savory and delicious meal. What's more, it presents beautifully on top of a plate of pasta. My husband was very impressed and we both loved it. This dish combines interesting textures and offers a unique alternative to traditional pasta sauce. I definitely plan to make it again soon!

TIME: 40 minutes (prep and cooking)
YIELDS: 2 servings
MY SOUNDTRACK: NPR, St. Vincent

2 medium tomatoes
3-4 baby carrots, coarsely chopped (or 1/2 small carrot)
1-2 scallions, chopped
1/2 small onion, peeled
1 small garlic clove
1/4 teaspoon dried oregano
2 teaspoons olive oil
1 tablespoon white wine or broth
1/3 cup dry bread crumbs
2 tablespoons grated Parmesan
3-4 fresh basil leaves, sliced

Optional: a few handfuls of pasta, oil, and additional Parmesan.

Begin by thinly cutting off the top of each tomato (approximately 1/2" slices). Scrape out the interior, leaving a 1/4 to 1/2" thick shell. Set aside the pulp for later.

If either tomato won't stand upright, slice off a very thin layer from the bottom. Sit the newly carved tomatoes upside down on a paper towel to drain any excess fluid.

Combine the carrots, scallions, onion, garlic and reserved pulp in a food processor. Run the processor until all of the ingredients are chopped and well blended.

Pour the vegetable mixture (it will be somewhat soupy) into a large skillet with heated oil. After a few minutes, add the wine or broth and bring to a boil. Allow the mix to simmer (uncovered) for 2+ minutes until the liquid is reduced by half. If the blend still seems to have too much liquid, do not worry. The soon to be added cheese and breadcrumbs will take care of it.

Remove the skillet from heat and let it cool briefly. Stir in the parmesan cheese, breadcrumbs, oregano, and basil.

Now the fun part! Using a small spoon, fill each tomato with the veggie blend.

Place the tomatoes in a shallow baking dish (coated with butter or cooking spray). Bake for 20 minutes at 350°.

While the tomatoes are baking, you can cook as much pasta as you like. I used spaghetti but any type should work well enough. Toss the cooked pasta with some oil and a pinch of grated Parmesan cheese. Place each tomato on top of a stack of plated pasta.

Note: Removing the tomatoes from their baking dish may require some fancy maneuvering with a fork. The tomatoes may split open (as one of mine did) which will make the process a bit more delicate.

Enjoy!

This week's recipe came courtesy of Taste of Home .