Sunday, December 4, 2011

Roasted Shrimp with Feta

Mmmm, Mmmm, Mmmm!

I am thrilled to post on one of my all-time favorite recipes. Nice enough for company, easy enough for a weeknight, this tends to be my go-to meal whenever I have shrimp in the freezer. It occurs to me that one of these days, I could try something new, but the thought of missing out on something something so flavorful (and so relatively healthy) is just too painful. 

I serve it with garlic and olive oil couscous, but I'm sure that rice would work just as well.

Just one word of caution: Don't touch the pan after you've removed it from the over. (Yes, I learned this one the hard way.)

Roasted Shrimp with Feta
(from Pink Parsley, adapted from The Barefoot Contessa, How Easy is That?) 
  • 4 Tbs olive oil, divided
  • 1 medium onion, diced
  • 1/3 cup dry white wine
  • 1 (15-ounce) can diced tomatoes
  • 2 tsp. tomato paste
  • 1 Tbs minced fresh oregano
  • 1 tsp. kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 1/4 pounds (16-20 per pound) peeled and deveined shrimp -- I used ones WITHOUT tails
  • 5 ounces feta cheese, coarsely crumbled
  • 1 cup fresh bread crumbs
  • 3 Tbs minced fresh parsley
  • 1 tsp grated lemon zest
  • 2 lemons
Preheat the oven to 400 degrees.

Heat 2 tablespoons of the olive oil in a 10 to 12-inch oven-proof skillet over medium-low heat.  Add the onion and saute 5-8 minutes, until tender.  Add the garlic and cook for 1 minute.  Add the wine and bring to a boil, scraping up the browned bits.  Cook 2-3 minutes, until the liquid has reduced by half.

Add the tomatoes with their liquid, tomato paste, oregano, salt, and pepper to the skillet.  Stir to combine and simmer over medium low heat, stirring occasionally, 10-15 minutes.

Meanwhile, combine the breadcrumbs, parsley, lemon zest, and 2 tablespoons of olive oil in a small bowl.  Stir well to moisten the breadcrumbs.

Remove the pan from heat and arrange the shrimp, tails up (if necessary), in one layer over the tomato mixture.  Scatter the feta evenly over the shimp, and sprinkle the breadcrumb mixture on top.

Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown.  You may want to turn on the broiler for the last few minutes.  Squeeze the juice of 1 lemon over the shrimp (Don't skip this step!!!), and serve hot with the remaining lemon cut into wedges.

No comments:

Post a Comment