Confession time: I have a fear of cooking shrimp and scallops. I don't know why. I'm just afraid of undercooking them and making us violently ill. Also, deveining the shrimp grosses me out. Who would have thought you could buy it already peeled and deveined?! Okay it seems like everyone knows that but me.
Anyway, now my fears are gone! I made this super simple and light dinner on Monday night. The shrimp were juicy and perfectly cooked, the tomato sauce was rich and sweet, and the feta gave the whole dish a nice punch. I served this over brown rice. Crusty bread is also a necessity to sop up the delicious sauce.
Baked Shrimp with Tomatoes and Feta
Adapted from Ellie Krieger, The Food You Crave, page 234
- 1/2 Tablespoon olive oil
- 1/2 medium onion, diced (about 3/4 cup)
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1 14.5-ounce can no-salt-added diced tomatoes, undrained
- 1/4 cup finely minced flat-leaf parsley
- 1 Tablespoon finely minced fresh dill
- 1 Tablespoon finely minced fresh oregano
- 3/4 lb medium shrimp, peeled and deveined
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/3 up crumbled feta cheese
Heat oil in an ovenproof skillet over medium-high heat. Add the onion and cook, stirring until softened, about 3 minutes. Then add garlic and cook for one minute. Remove pan from heat and add the wine, stirring until almost evaporated.
Add the tomatoes and bring to a boil. Reduce heat to medium-low and let simmer for about 5 minutes, until the juices begin to thicken.
Remove from heat. Stir in the parsley, dill, oregano, and shrimp, and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through, and the cheese begins to melt, about 10-12 minutes.