Thursday, November 18, 2010

Roasted Shrimp with Feta

It has been 6 days since I've posted a recipe from How Easy is That... are you going through withdrawals?  Its kind of funny because I actually made this dish the day I bought the cookbook, but I'm just now getting around to posting it.  I couldn't bear the thought of owning this cookbook for 24 hours and NOT making something out of it, and I actually had pretty much everything I needed for this dinner.  I had Joey pick up a baguette on his way home, and I was set.

This is kind of a cross between Ina's Baked Shrimp Scampi and Ellie Krieger's Baked Shrimp with Tomatoes and Feta.  Healthier and heartier than the shrimp scampi, but a little more interesting than the baked shrimp with tomatoes.  Its the best of both worlds, really.  The premise is simple.  Saute some aromatics, deglaze with wine, simmer with tomatoes and herbs, and top with shrimp, breadcrumbs, and feta and bake.  There were a few substitutions that I made both out of convenience and personal taste, but I absolutely loved this dinner.  The breadcrumb topping was crunchy and flavorful, and the tomato sauce was slightly sweet, but tasted nice and rich.  Joey thought the lemon was a little overpowering, but I say bring on the acid!  As far as what to serve with this, I think crusty bread is a must, as the tomato sauce is just begging to be sopped up, and I also served a simple salad on the side.  A light, yet filling dinner that was on the table in under 45 minutes - how bad can that be?

One Year Ago:  Herb-Baked Eggs

Roasted Shrimp with Feta
adapted from The Barefoot Contessa, How Easy is That?
serves 4
  • 4 Tbs olive oil, divided
  • 1 medium onion, diced
  • 1/3 cup dry white wine
  • 1 (15-ounce) can diced tomatoes
  • 2 tsp. tomato paste
  • 1 Tbs minced fresh oregano
  • 1 tsp. kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 1/4 pounds (16-20 per pound) peeled and deveined shrimp
  • 5 ounces feta cheese, coarsely crumbled
  • 1 cup fresh bread crumbs
  • 3 Tbs minced fresh parsley
  • 1 tsp grated lemon zest
  • 2 lemons
Preheat the oven to 400 degrees.

Heat 2 tablespoons of the olive oil in a 10 to 12-inch oven-proof skillet over medium-low heat.  Add the onion and saute 5-8 minutes, until tender.  Add the garlic and cook for 1 minute.  Add the wine and bring to a boil, scraping up the browned bits.  Cook 2-3 minutes, until the liquid has reduced by half.

Add the tomatoes with their liquid, tomato paste, oregano, salt, and pepper to the skillet.  Stir to combine and simmer over medium low heat, stirring occasionally, 10-15 minutes.

Meanwhile, combine the breadcrumbs, parsley, lemon zest, and 2 tablespoons of olive oil in a small bowl.  Stir well to moisten the breadcrumbs.

Remove the pan from heat and arrange the shrimp, tails up, in one layer over the tomato mixture.  Scatter the feta evenly over the shimp, and sprinkle the breadcrumb mixture on top.

Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown.  You may want to turn on the broiler for the last few minutes.  Squeeze the juice of 1 lemon over the shrimp, and serve hot with the remaining lemon cut into wedges.


Kelsey said...

YUM! I love Ellie's recipe and I've been trying to resist Ina's scampi. This may be my compromise!

Anonymous said...

OMG this looks amazing! I loooove shrimp :-) I'll have to try this....

You have an amazing blog here :-)

My best,
Birthe from Denmark

Tara @ Smells Like Home said...

how bad can that be is right! this looks amazing, Josie, and after flipping past it again last weekend, i'm definitely putting it on next week's [crazy to be cooking] menu. gorgeous photos!!

Unknown said...

Oh yum, that looks SO good! I've had Ina's new book for weeks now and I've only managed to make the red velvet cupcakes. I think I know what's up next :)

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