Baked Shrimp with Tomato and Feta

• Gluten free

• Seafood

  • 1 1/2 lbs Shrimp, large

• Produce

  • 1 pints Cherry or grape tomatoes
  • 4 Garlic cloves, thinly sliced {about 2 generous tablespoons}
  • 2 tsp Oregano, dried
  • 2 tbsp Parsley, fresh
  • 4 Scallions

• Baking & Spices

  • 1/8 tsp Black pepper, ground
  • 1/4 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Coconut oil or extra-virgin olive oil

• Dairy

  • 4 oz Feta cheese

Found on ahealthylifeforme.com

Description

Ingredients

• 2 tablespoons coconut oil or extra virgin olive oil
• 4 scallions, trimmed and green and white parts chopped
• 4 garlic cloves, thinly sliced {about 2 generous tablespoons}
• 2 teaspoons dried oregano
• 1 pints cherry or grape tomatoes, halved {about 16 ounces}
• ¼ teaspoon kosher salt
• ⅛ teaspoon ground black pepper
• 1 ½ pounds peeled and deveined large shrimp, tails removed
• 2 tablespoons chopped fresh parsley
• 4 ounces feta cheese, crumbled

Directions

• Preheat oven to 475° with rack set in upper third of oven.
• Heat oil in a large oven ready skillet (not non-stick) over medium heat. Add scallions, garlic, and oregano. Stir until heated through and Oregano releases scent. About 1 minute. Do not let garlic brown. {oregano will darken}
• Add tomatoes, salt and pepper, stirring to coat with oil mix and cook 3 minutes, or until tomatoes start to blister.
• Add shrimp to skillet and top with feta.
• Place skillet in oven and bake for 10-15 minutes, liquid will be bubbling, shrimp with be pink and cheese just starting to brown at edges.
• Remove let cool a few minutes sprinkle with fresh parsley, plate and enjoy.
• Note: Because of the high salt content in Feta it will not melt, but brown on top.