1 to 1 1/4 pounds (450 to 570 grams) peeled and deveined shrimp, tail on
Coarse salt and freshly ground pepper
2 Tbsp. (30 ml) olive oil, divided
1/2 cup (80 grams) diced onions
1 garlic clove, grated
1 1/2 cups (355 ml) Basic Tomato Sauce (see recipe)
1/2 cup (75 grams) block feta, broken into large chunks
1 tsp. dried oregano
Good crusty bread, for dunking
Instructions
Adjust your oven rack to fit the top third
portion of the oven. Preheat to 425 .
Pat the shrimp dry with paper towels to remove
any excess moisture. Season lightly with salt
and pepper.
In a large, 10-inch (25-cm) ovenproof skillet,
warm 1 tablespoon (15 ml) olive oil over medium
heat. Saute the onions until soft, about 3 to 5
minutes. Add the garlic and cook until
fragrant, about 30 seconds.
Pour the tomato sauce into the pan. Add the
shrimp. Arrange the feta over top and sprinkle
with dried oregano. Drizzle lightly with the
remaining tablespoon (15 ml) of olive oil.
Bake on the top rack for about 15 minutes, or
until the shrimp is cooked through. To quickly
brown the feta, broil for a minute or so, but
don't overdo it—you'll overcook the shrimp.
Serve directly in the skillet with thick slices
of crusty bread.
Tip- If your shrimp are particularly large (or
small), peek into the oven as they bake and
adjust your cooking time accordingly.
Originally Submitted
3/4/2016
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