Baked Shrimp with Tomatoes and Feta Cheese

Oh boy we are in for a big one today. The snow has already started.  We are expecting 15 inches.  I am more concerned about the wind.  Snow outside when my oven is working is a marvelous thing.  No power, not so much.

Let's not thing about snow though.  Instead lets talk about shrimp, feta, and tomatoes. 

Together they are oh so delicious.  Baked until bubbly.

This dish took no time at all to cook up and was amazing. We had two big bowl fulls and enough for two more served with red quinoa on the side.

If you are expecting snow, good luck and stay safe!

Baked Shrimp with Tomatoes and Feta Cheese

by Ellie Krieger

Prep Time: 10 minutes

Cook Time: 15 minutes

Keywords: bake entree shrimp tomato

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Ingredients (serves 4)

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 (14.5-ounce) cans of 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
• 1/4 teaspoon freshly ground black pepper
• 2/3 cup crumbled feta cheese

Instructions

Preheat the oven to 425 degrees.

Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. 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 through and cheese melts, about 10 minutes.

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