Tuesday, February 8, 2011

Baked Shrimp with Tomatoes and Feta

This is by far my favorite way to enjoy shrimp in the winter.  I love it all summer long on the grill, but when the high for the day is only 24 degrees, I feel bad making my husband stand out on the patio!
These are some wonderful, Mediterranean flavors -- feta cheese, oregano, mint, tomato.  Some of my favorites!  Almost like a taste of summer in the cold of winter.  

Also, I find that this is a great way to enjoy tomatoes in the off-season -- sauteing then baking cherry tomatoes brings out their natural sweetness, even when they aren't the best looking tomatoes in the market.  The juices in this dish are FABULOUS!!  Make sure you have some homemade rolls or bread to sop up those delicious flavors.  Enjoy the deliciousness!

Baked Shrimp with Tomatoes and Feta
2 tablespoons olive oil
4 thinly sliced scallions
4 garlic cloves, minced
2 teaspoons dried oregano
2 pints cherry tomatoes, halved
2 lbs peeled and deveined large frozen shrimp, thawed, tails removed
2 tablespoons chopped fresh mint
4 ounces feta cheese

Preheat oven to 475 degrees.  Heat oil in a large skillet over medium.  Add scallions, garlic, and oregano, and cook, stirring, until fragrant, about 1 minute.
Add tomatoes and cook over medium, stirring occasionally, until no liquid remains in the skillet, 10-15 minutes.  Season with salt and pepper.
Add shrimp and mint to skillet.  Stir to combine.  Transfer to a 9-inch square baking dish sprayed with non-stick spray.  Crumble feta over top.
Bake until liquid is bubbling, cheese is beginning to brown, and shrimp in the center of the dish is opaque, about 20 minutes.
Makes 4 hefty servings
Adapted from Martha Stewart

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