SHRIMP-Baked Shrimp with Tomatoes and Feta

By Unblond1

Ingredients

• 1 tablespoon olive or coconut oil
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• pinch of hot pepper flakes
• splash of white wine, to deglaze pan
• 1 cup fire-roasted tomatoes, with their juices
• 2 tbsp. finely minced fresh flat-leaf parsley (if you've got it)
• 1 tablespoon finely minced fresh dill
• 8 oz. medium shrimp, peeled and deveined
• salt
• freshly ground black pepper
• 1 ounce crumbled feta cheese
• Chopped fresh dill
• lemon wedges to serve

Details

Servings 2
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 425 degrees F.

Heat the oil in an oven proof skillet over a 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. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.

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 cheese melts, about 12 minutes.

Calories 248.2
Total Fat 11.7 g
Saturated Fat 8.6 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 0.3 g
Cholesterol 179.8 mg
Sodium 472.3 mg
Potassium 466.6 mg
Total Carbohydrate 7.4 g
Dietary Fiber 1.4 g
Sugars 3.1 g
Protein 27.8 g