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Baked Shrimp with Tomatoes and Feta

Baked Shrimp with Tomatoes and Feta


This dish is like a relaxed casserole: succulent shrimp tucked into a rich tomato sauce fragrant with fresh dill, topped with feta cheese, and baked until bubbling. It’s a meal you’ll make over and over, first because you will love how it tastes and second because it is so easy to pull together. Serve this over cooked rice or orzo.

1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced (about 2 teaspoons)
Two 14.5-ounce cans no-salt-added diced tomatoes, with their juices
1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill
1 1/4 pounds medium shrimp, peeled and deveined
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2/3 cup crumbled feta cheese (about 3 ounces)


Preheat the oven to 425°F.

Heat the oil in an ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute more. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken. Remove from the heat.

Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked though and cheese melts, about 12 minutes.

Makes 4 servings

Serving size: 1 1/2 cups

Per Serving:
Calories 295; Total fat 10.5g (Sat fat 4g, Mono fat 4g, Poly fat 1g); Protein 34g; Carb 12g; Fiber 2g; Cholesterol 235mg; Sodium 645mg

Excellent Source of: calcium, copper, iron, niacin, phosphorus, selenium, vitamin A, vitamin B12, vitamin C, vitamin D, vitamin K

Good Source of: magnesium, potassium, riboflavin, vitamin B6, zinc

Copyright 2016 Ellie Krieger, All rights reserved


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