Thursday, September 12, 2013

Baked Shrimp with Tomatoes and Feta

I'm not sure where this recipe came from, but it's a family favourite and I surprisingly hadn't made it for my husband yet. I'm happy to say this recipe is now on his favourites list too. Shrimp, feta, tomatoes, could that not be amazing? 

What you'll need
3 tbsp olive oil
1 red onion, chopped
2 tbsp thinly sliced garlic
1 kg (2 lb) ripe tomatoes, halved, seeded, and chopped
1/2 tsp dried oregano
1/4 tsp sea salt
Freshly ground pepper
750 g (1 1/2 lb) large shrimp, peeled and deveined
250 g (1/2 lb) feta cheese, crumbled into large chunks
3 tbsp chopped fresh flat-leaf (Italian) parsley
Capellini (Angel-hair) pasta, cooked according to package directions

How to
1.  Preheat oven to 400°F.

2.  In a large frying pan over medium heat, warm the olive oil. Add the onion and garlic and cook, stirring often, until the onion is soft and translucent, 5-8 minutes. 

3.  Stir in the tomatoes, oregano, salt and pepper to taste and simmer until slightly thickened, 5-8 minutes.

4.  Pour about half of the tomato mixture into a 2 L baking dish. Arrange the shrimp over the tomatoes and scatter the cheese over the shrimp. Spoon the remaining tomato mixture over the top and spread evenly.

5. Bake until the shrimp are opaque throughout but still tender when tested with a knife, about 20 minutes. Sprinkle with parsley and serve at once with freshly cooked Capellini pasta. Serves 4-6.

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