Sunday, November 13, 2011

Baked Shrimp with Tomatoes and Feta

One of the joys of frozen roasted tomatoes and garlic is how easy this dish becomes.  It is warm, satisfying and quick.  You can make it with canned tomatoes, and once my roasted tomatoes from my green house are gone that is what I'll do, but there is something very satisfying to me to pull together a meal with products we grew, caught or hunted ourselves.
This recipe comes from Ellie Krieger's The Food You Crave, I don't think we have tried anything from that book we didn't like.  I like to serve it with brown rice and a crusty baguette, hot from the oven.  It is truly comfort food at it's finest.

Baked Shrimp with Tomatoes and Feta
adapted from Ellie Krieger The Food You Crave


  • 1 tablespoon olive oil
  • 1 medium onion, diced (about 1 1/2 cups)
  •  One 28 oz. container of roasted tomatoes and garlic (you can substitute 2 14.5 oz cans diced tomatoes and 2 cloves of garlic minced)
  • 1/4 cup finely minced fresh flat leaf parsley
  • 1 1/4 pounds medium shrimp, peeled and de-veined
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup crumbled feta cheese (about 3 ounces)


Preheat the oven 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.  Add the roasted tomatoes and garlic 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 shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes. Top with parsley and serve with brown rice or orzo.
November 12, 2011     Daylight    6 hours,  33 minutes,   39seconds     Current Temp. 7º F

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