Baked Shrimp With Tomato and Feta. This recipe is loosely based on a recipe in Eat Smart magazine with Ellie Krieger. I changed up some of the herbs to suit our taste and added a splash of good red wine.
This is my version:
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic minced
Two 14.5 ounce cans no-salt added diced tomatoes, with their juice
1 teaspoon oregano
1 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon pepper
splash of good red wine (about a 1/4 cup)
1- 1/4 pounds fresh shrimp, peeled and deveined
2/3 cup crumbled feta cheese
Preheat the oven to 425F. Heat the oil in an ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes, then add the garlic and cook 1 minute more. Add the tomatoes, wine, oregano, basil, salt and pepper and bring to a boil. Reduce heat to medium low and let simmer for about 5 minutes, until the tomato juices thicken.
Remove from heat, stir in the shrimp. Sprinkle the feta over the top. Bake until the shrimp are cooked through and the cheese melts, about 10 minutes.
I served mine with oven roasted zucchini sprinkled with Parmesan cheese.