Mediterranean baked shrimp with feta and tomatoes
This easy, one-pan, baked recipe disregards the notion that seafood and cheese shouldn’t be mixed. The flavors marry beautifully, resulting in a harmonious balance of flavors. It is best made with fresh, ripe tomatoes, although it can be made year round with canned diced tomatoes.
1/4 cup Tuscan Herb Olive Oil
5 cloves garlic, finely diced
1 pound of shrimp peeled and deveined
1 6 oz container of crumbled Feta cheese
5 plum tomatoes, chopped and juices
reserved, or 1 can (14 1/2 oz.) diced
tomatoes with juices
salt and pepper to taste
1 tablespoon fresh parsley, chopped
Preheat oven to 350 degrees F. In a 9” x 13” baking dish, combine the tomatoes, shrimp, garlic, Tuscan Herb olive oil and Feta cheese. Season with salt and pepper being careful not to use too much salt as the Feta cheese is salty. Mix thoroughly.
Bake in oven for about 5 minutes, and stir. Continue to bake for another 5-7 minutes or until shrimp become opaque. Remove from oven and sprinkle with fresh chopped parsley. Serve over pasta as a main dish or in small portions alone as an appetizer.