Recipe Review: Ellie Krieger's Baked Shrimp with Tomatoes and Feta
I'm on a shrimp kick at the moment. One pound bags of frozen shrimp (pink Gulf shrimp, which are designated at a "good alternative" choice by Monterey Bay Aquarium) were on sale at a local grocery store for $6.99 a bag - a steal of a deal. Frozen shrimp are awesome - I use them all the time, and they're a really great thing to keep in your freezer, as they defrost quickly and can be used in just about anything from salads and kebabs to shrimp burgers and sandwiches. Hence my shrimp kick. This latest recipe is from Ellie Krieger's cookbook The Food You Crave, which is one of my very favorite cookbooks. It's low in fat, high in protein, and low in sodium (as long as you use no-salt-added tomatoes), and it comes together quickly. Leftovers are great, and all you need is a salad and some homemade focaccia (or even serve the shrimp over some whole wheat orzo or brown rice) to complete the meal. Melty feta, tomatoes, dill, juicy shrimp - it's really good.
Shockingly, I make this recipe exactly as instructed, no additions or changes. This is a rare occurance - but the recipe is that good. Pretty much foolproof.
Baked Shrimp with Tomatoes and Feta
- 1 tablespoon olive oil
- 1 medium , diced (about 1 1/2 cups)
- 2 cloves garlic, minced (about 2 teaspoons)
- 2 (14.5-ounce) cans of no-salt-added diced , with their juices (or if you can find it, one 28 oz can of tomatoes such as bionaturae)
- 1/4 cup finely minced fresh flat-leaf parsley
- 1 tablespoon finely minced fresh
- 1 1/4 pounds medium shrimp, peeled and deveined, thawed if frozen (any size shrimp is fine, depends on your preference)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup crumbled cheese (about 3 ounces)
- Preheat the oven to 425 degrees F.
- Heat the oil in an oven skillet (I use a big stainless saute pan or enamel dutch oven) over a medium-high heat. Add the onion and cook for about 3 minutes, stirring, until softened. Add the and cook for 1 minute. Add the tomatoes and bring to a . Reduce the heat to medium-low and let for about 5 minutes, until the tomato juices thicken.
- Remove from the heat. Stir in the parsley, dill, and and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and melts, about 12 minutes.
This time I served the shrimp with homemade rosemary focaccia (I'll post this recipe in the coming weeks) and a quick green salad with a homemade vinaigrette and some sliced red bell peppers.