Feta baked shrimp
This dish is so very easy and delicious. It's perfect for a summer dinner on the back patio with a glass of wine and a green salad. Don't forget the crusty bread.
1 pound medium shrimp, peeled and butterflied
1 pound fresh tomatoes (about 2 large), finely chopped
1 red bell pepper, finely chopped
2 Tbsp. olive oil
1 small onion, finely chopped
1 teaspoon dried oregano
pinch of sugar
4 Tbsp. chopped fresh parsley
black olives (pitted, whole, packed in water calamatas-optional)
8 oz. feta cheese, cut into 1/2 inch cubes
salt and pepper
In a large frying pan, sweat onions and peppers in oil until soft on med/low heat. Do not brown. Add tomatoes, sugar and oregano to pan. Season with salt and pepper. Cook on medium heat until tomatoes start to break down and sauce is thickened, about 20-30 minutes. When finished, remove from heat and set aside to cool completely.
 make sauce |
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Preheat oven to 400. When the sauce is cooled to room temperature, mix shrimp and parsley into tomato mixture, coating all the shrimp evenly with the sauce. Spread out single layer in the pan. Tuck the feta squares and olives in between the shrimp all around the pan. Bake in hot oven until the shrimp turns pink and the feta starts to brown on the corners, about 20 min. or so. Enjoy with crusty bread to sop up all the juices.
