Baked Shrimp with Tomatoes and Feta

By kaydeis

Ingredients

• 1 Tbs olive oil
• 1 medium onion, diced (about 1 1/2 cups)
• 1 Tbsp garlic
• 2 can (15 oz) 14.5-oz cans no-salt-added diced tomatoes, with their juices (I used diced with basil, garlic and oregano)
• 1/4 cup finely minced fresh flat-leafed parsley
• 1 Tbs fresh finely minced fresh dill
• 1 1/4 medium shrimp, peeled and deveined
• 1/4 tsp salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste (I omitted this, because I used feta w/peppercorns)
• 2/3 cup crumbled feta cheese, about 3 oz

Preparation

Step 1

1. Preheat the oven to 425*

2. Heat the oil in an ovenproof skillet over 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.

3. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.

4. 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 the cheese melts, about 12 minutes.

5. Serve over rice or cooked orzo.

Nutrition Facts
Nutrition (per serving): 328 calories, 103 calories from fat, 11.7g total fat, 237.7mg cholesterol, 1149.3mg sodium, 849.7mg potassium, 21.7g carbohydrates, 3.1g fiber, 12.9g sugar, 35.1g protein, 8.7 points.