Sunday, November 6

Baked Shrimp with Feta

I found this photo when I was going through my old recipe photos and I can't believe I never posted it! I love shrimp so much and am almost always in the mood for it. It's such a hearty meal with just a hunk of bread to soak up the sweet nectar at the bottom of the pan. It also makes an impressive statement at the table for guests.

Baked Shrimp with Feta
adapted by Ina Garten

heavy oven proof pan
4 tablespoon olive oil
1 tablespoon minced garlic
1/4 cup white wine
1 can diced tomatoes, drained
1 tsp dried oregano
kosher salt
1 lb shrimp, deveined and peeled, but tails left on
good quality feta
1 cup fresh breadcrumbs
3 tablespoon minced parsley
1 tsp grated lemon zest
1 lemons

1 Preheat oven to 400 degrees.
2 Heat 2 tablespoons of olive oil in oven proof skillet over medium heat. Saute minced garlic until tender. Add the wine and bring to a boil, scraping up any brown bits. Cook until reduced by half, 2 or 3 minutes.
3 Add the tomatoes, oregano, salt and pepper. Simmer over low heat, 10 to 15 minutes.
4 Arrange the shrimp in one layer on top of the tomato mixture in the skillet.
5 Scatter feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with two tablespoons of olive oil and sprinkle evenly over shrimp.
6 Bake shrimp for 15 minutes.
7 Squeeze the juice of 1 lemon over shrimp.

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