Wednesday, April 13, 2011

Roasted Shrimp with Feta

Adapted from:  How Easy Is That by Ina Garten.

I got this cookbook for Christmas from one of my daughters and I have bookmarked a few things I want to make.  This is the first one I have tried and it really was easy.  Now that my four children are all out of the house and I can make dinners that my husband and I enjoy we can have shrimp for dinner.  That wasn't possible before as only two of my four daughters would eat shrimp.  I know you can't see them but there really are about 30 shrimp in the pot hiding underneath the bread crumbs and feta cheese.  I served this with warm bread and a salad. 


4 tbsp olive oil, divided
1 tbsp minced garlic
1/4 cup dry white wine
1 14 ounce can diced tomatoes
2 tsp tomato paste
1 tsp dried oregano
1/2 tsp salt & pepper
1-1/4 lb peeled shrimp
5 oz feta cheese, crumbled
1 cup bread crumbs
3 tbsp fresh parsley
1 tsp grated lemon zest
2 lemons

Preheat oven to 400 degrees.

Heat 2 tbsp of olive oil in a heavy ovenproof skillet over medium low heat.  Add garlic and cook for one minute.  Add wine and bring to a boil.  Cook for 2 to 3 minutes until liquid is reduced by half.  Add the tomatoes with the liquid, tomato paste, oregano, salt and pepper to the skillet.  Simmer over medium-low heat, stirring occasionally for 10 to 15 minutes.

Arrange the shrimp in one layer over the tomato mixture in the skillet.  Scatter the feta evenly over the shrimp.  In a small bowl combine the bread crumbs, parsley, and lemon zest with the remaining two tbsp of olive oil and sprinkle over the shrimp.

Bake for 15 minutes until the shrimp are cooked and the bread crumbs are golden.  Squeeze the juice of 1 lemon over the shrimp.  Serve hot. 

Enjoy!   Susan

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