Monday, January 12, 2009

Baked Shrimp with Tomatoes and Feta

Saturday morning/afternoon I was lazily doing laundry - watching my fave Food Network shows and also my fave PBS cooking shows. Around 12pm Everyday Food comes on PBS and normally I don't watch it, but there was nothing else good on. They showcased some easy and fast dishes for weeknight meals.

One that stood out to me was one called Baked Shrimp with Tomatoes and Feta. One of Shooter's favorite dishes is from a restaurant here in Atlanta called Kyma. It's a greek restaurant that features whole shrimp baked in a savory tomato sauce and sprinkled with crumbled feta. He adores that dish! In an effort to cook healthier and also get my seafood requirements in, I thought I'd try it out.

You should too! It's easy and oh so delicious!

After prepping everything you saute the garlic, oregano, scallions and tomatoes until soft and the liquid has evaporated. It makes it all sooooo yummy!

The recipe called for serving the dish with orzo and green beans but I thought serving it with couscous would be authentically Mediterranean. It was delicious and soaked up the yummy broth created when the shrimp and tomatoes baked.

Here is the baking dish with everything assembled...looks good enough to eat already, eh?

Oh, come to me lover of my is the final product fresh from the oven. The cheese is all melty and browned. It's all bubbly and luscious.

And here's my was soooo tasty...*burp*
And now, here's the recipe:
Baked Shrimp with Tomatoes and Feta
Courtesy of Everyday Food

Serves 4

2 tablespoons olive oil
4 thinly sliced scallions
4 garlic cloves, thinly sliced
2 teaspoons dried oregano
2 pints cherry tomatoes, halved
Coarse salt and ground pepper
1 1/2 pounds peeled and deveined large frozen shrimp, thawed, tails removed
2 tablespoons chopped fresh fresh mint, plus more for garnish
4 ounces feta cheese

Preheat oven to 475 degrees with rack set in upper third. Heat oil in a large skillet over medium. Add scallions, garlic, and oregano; cook, stirring, until fragrant, about 1 minute.
Add tomatoes. Cook over medium, stirring occasionally, until no liquid remains in skillet, 10 to 15 minutes. Season with salt and pepper.
Add shrimp and mint to skillet. Stir to combine; transfer to an 8-inch square (or other shallow 2-quart) baking dish. Crumble feta over top.
Bake until liquid is bubbling, cheese is beginning to brown, and shrimp in center of dish are opaque, 15 to 20 minutes.

1 comment:

calicobebop said...

OMG, I'm totally going to try that one out one weekend when Muffin is with her Dad. Looks divine!!