Baked Shrimp with Feta and Tomatoes

Here is a quick shrimp dish that you can do on the fly on any given weeknight when you need to get something on the table quick for your hungry family. I love the fact that in a short 5 minutes, you’ve got something that you can throw into the oven to cook. Don’t forget to use E-Z peel shrimp – its already deveined and peeling it is a breeze.

Baked Shrimp with Feta and Tomatoes
Adapted from Cooking Light, April 2009
Serves 4

1 tablespoon fresh lemon juice
1 1/2 pounds large shrimp, peeled and deveined
Cooking spray
1 teaspoon olive oil
1 cup onion, finely chopped
3 garlic cloves, minced
3 tablespoon white wine
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, drained
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 450°.

Combine lemon juice and shrimp in a large bowl; toss well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan, swirling to coat. Add onion to pan; sauté 1 minute. Add garlic; sauté 1 minute. Add wine, oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in shrimp mixture. Place mixture in an 11 x 7–inch baking dish coated with cooking spray. Sprinkle cheese evenly over mixture

Bake for 12 minutes or until shrimp are done and cheese melts. Sprinkle with parsley; serve immediately.

Printable Recipe