Monday, February 15, 2010
Baked Shrimp with Feta
From Cooking Light April 2009
1 TBS lemon juice
1/2 lbs large shrimp, peeled and deveined
1 tsp olive oil
1/2 cup chopped onion
1 garlic clove, minced (I used bottled)
2 TBS bottled clam juice
1 TBS white wine (I didn't have any and substituted chicken broth)
1/2 tsp dried oregano
1/t tsp black pepper
1 14.5 oz can diced tomatoes, drained
1/2 cup crumbled feta (I used reduced fat)
Preheat oven to 450.
Combine lemon juice and shrimp in a large bowl; toss well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan, swirling to coat. Add onion to pan; sauté 1 minute. Add garlic; sauté 1 minute. Add clam juice, wine, oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes.
Stir in shrimp mixture.
Place mixture in an 11 x 7–inch baking dish coated with cooking spray. Sprinkle cheese evenly over mixture. Bake at 450° for 12 minutes or until shrimp are done and cheese melts. Serve immediately.
Yields: 4 Servings
Apologies for the recent lack of blog posts! This baked shrimp recipe was a great one to get started again with. Fast and easy with lots of flavor. I don't think I've baked shrimp before, but this is definitely a recipe to make again. Served with Orzo with Spinach and Feta.