Baked Shrimp with Tomatoes and Feta

• Vegetarian
• Gluten free

• Produce

  • 4 Garlic cloves
  • 1 Onion, medium
  • 1/3 cup Parsley, fresh
  • 1 pinch Red pepper chili flakes

• Condiments

  • 1/2 cup Kalamata olives

• Baking & Spices

  • 1/4 tsp Pepper, ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 3/4 cup Feta

Found on laughingspatula.com

Description

Ingredients

• Preheat oven to 425 degrees
• 1 tablespoon olive oil
• 1 medium onion, halved and sliced
• 4-5 garlic cloves, chopped
• 2 14.5 oz cans of roasted diced tomatoes, undrained (regular diced is fine too).
• 1 pound raw medium size shrimp. Thawed if frozen and diveined.
• 2 teaspoons dried basil (or a handful of chopped fresh).
• ⅓ cup chopped fresh parsley
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• pinch of red pepper chili flakes (optional)
• ½ cup kalamata olives (optional)
• ¾ cup crumbled feta - ½ cup for recipe plus ¼ cup for topping

Directions

• Preheat oven to 425°F.
• Pour oil into large oven proof skillet (unless transferring to baking dish than any skillet will do!)
• Saute onions until soft - about 5 minutes.
• Add garlic and sauté an additional 2 minutes.
• Add tomatoes and bring to a simmer.
• Cook for about 10-12 minutes until slightly thickened.
• Taste for seasoning.
• Add ½ cup of feta, shrimp, basil and parsley.
• Top with kalamatas and additional ¼ cup feta cheese.
• Bake for 10-12 minutes or until shrimp are just cooked through.
• Serve with pasta or bread and a salad.