Baked Shrimp with Tomatoes and Feta

By vealam

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

Details

Servings 4
Adapted from acouplecooks.com

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.