I adapted this from Cooking Light magazine. I'm not a huge fan of shrimp, but I keep trying and I LOVED this!
If you want to kick it up, use Rotel instead of regular diced tomatoes.
Lee
Easy Baked Shrimp with Feta
1 T. fresh lemon juice
1 1/2 pounds raw, peeled shrimp
2 teas olive oil
1 small onion, chopped
4 cloves garlic, minced
3 T white wine
1 teas dried oregano
1 (14.5 oz can) of diced tomatoes, not drained
1 cup feta, crumbled
chopped parsley for garnish
Preheat oven to 450.
Combine lemon juice with shrimp - set aside.
Heat olive oil in a skillet, just to cover the bottom. Saute onion for 2 minutes, then garlic for about a minute. Add wine, tomatoes, oregano, black peppper; bring to boil, then turn down to simmer for 5 minutes.
Pour the mixture into a casserole dish. Add shrimp and feta; mix.
Bake at 450 for 15 minutes until shrimp is done and sauce bubbles.
Serve over white rice and sprinkle with parsley. (that's edamame on the side).
If you want to kick it up, use Rotel instead of regular diced tomatoes.
Lee
Easy Baked Shrimp with Feta
1 T. fresh lemon juice
1 1/2 pounds raw, peeled shrimp
2 teas olive oil
1 small onion, chopped
4 cloves garlic, minced
3 T white wine
1 teas dried oregano
1 (14.5 oz can) of diced tomatoes, not drained
1 cup feta, crumbled
chopped parsley for garnish
Preheat oven to 450.
Combine lemon juice with shrimp - set aside.
Heat olive oil in a skillet, just to cover the bottom. Saute onion for 2 minutes, then garlic for about a minute. Add wine, tomatoes, oregano, black peppper; bring to boil, then turn down to simmer for 5 minutes.
Pour the mixture into a casserole dish. Add shrimp and feta; mix.
Bake at 450 for 15 minutes until shrimp is done and sauce bubbles.
Serve over white rice and sprinkle with parsley. (that's edamame on the side).