Baked Shrimp with Tomatoes and Feta

2018-05-29
  • Yield : 4 servings, serving size 1 1/2 cups
  • Prep Time : 15m
  • Cook Time : 21m
  • Ready In : 36m
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Nutritional Info

This information is per serving.

  • Calories

    300 calorie
  • Fat

    11 grams
  • Saturated Fat

    4.5 grams
  • Cholesterol

    240 milligrams
  • Sodium

    710 milligrams
  • Carbohydrate

    12 grams
  • Fiber

    2 grams
  • Protein

    35 grams

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced (about 1 1/2 cups)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
  • 1/4 cup finely minced fresh flat-leaf parsley
  • 1 tablespoon finely minced fresh dill
  • 1 1/4 pounds medium shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup crumbled feta cheese (about 3 ounces)

Method

Step 1

Preheat the oven to 425 degrees F.

Step 2

Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.

Step 3

Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

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