I’m so happy to be here guest posting while Shelby is out on the seas cruising with her beloved Grumpy. Not going to lie…I’m a teensy weensy bit jealous…just kidding…or am I? Hope you are having a wonderful time Shelby! (I know you are!!!)
In case you don’t know me, my name is Aggie and I share recipes over at my food blog, Aggie’s Kitchen. I’ve known Shelby for…pretty much as long as I’ve been blogging. We’ve gotten to know each well over the years, mostly for our shared love of light and healthy eating as well as pretty much everything else that goes along with blogging. I was thrilled that Shelby asked me over here to today to share one of my favorite recipes with you, Baked Shrimp with Feta and Tomatoes.
If you love shrimp, like I do, you will absolutely love this dish. It’s a pretty straightforward recipe that I adapted slightly from Ellie Krieger, and can easily be put together alongside some orzo or rice for a quick and delicious weeknight dinner. It’s low in calories and high in protein and could even be served with steamed or roasted broccoli or green beans if you are trying to cut back on the carbs.
We eat shrimp pretty often in our household so if you are looking for new ways to serve it up check out a few of my favorite shrimp recipes:
Pasta with Creamy Shrimp, Tomatoes and Peas
Green Lightning Shrimp
Shrimp, Broccoli and Edamame Stir Fry
Thanks for having me over Shelby! Hope you all are having a great week and enjoy the recipe!
Baked Shrimp with Tomatoes and Feta
Recipe slightly adapted from Ellie Krieger
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 (14.5-ounce) cans of diced tomatoes, with their juices
1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh basil
1 tsp dried oregano
pinch of red pepper flakes
handful of kalamata olives
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)
Preheat the oven to 425 degrees F.
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.
Remove from the heat. Stir in the parsley, basil, dried oregano 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.
(Note: If you do not have an oven proof skillet, cook tomato mixture first, then transfer tomatoes along with other ingredients to a casserole dish before baking)
Serve with whole wheat orzo, rice or a side of roasted or steamed broccoli or green beans.