- 4
Ingredients
- 1 tablespoon olive oil
- 1 medium onion
- 2 cloves garlic
- 28-ounce can diced fire roasted tomatoes
- 1/4 cup minced fresh parsley
- 1 pound medium raw shrimp, peeled, deveined and tails removed (thawed if frozen)
- 2/3 cup feta crumbled cheese
- Kosher salt
- Fresh ground pepper
- Lemon
Preparation
Step 1
Preheat the oven to 425F.
Finely dice the onion. Mince the 2 garlic cloves.
In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add the onion and cook until soft, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more. Add the tomatoes and bring to a simmer. Reduce the heat and let the sauce simmer for 5 to 8 minutes, until the juices thicken a bit.
While the vegetables cook, finely mince ¼ cup fresh parsley.
Remove the sauce from the heat, and stir in the parsley, shrimp, feta cheese, ½ teaspoon kosher salt, and several grinds of fresh pepper.
Place in the oven and bake until the shrimp are cooked through, about 8-10 minutes. Garnish with fresh parsley and a squeeze of lemon (if desired). Serve immediately.
Serve with bread, rice, or quinoa.