Friday, April 1, 2011

Roasted Shrimp with Feta

Another hit from Annie's Eats! I even botched this recipe by accidentally opening and dumping in a can of tomato sauce instead of diced tomatoes. My little glitch didn't matter though because the flavors in this dish are divine. I served this over cous cous, but it would have been wonderful over pasta as well!

Roasted Shrimp with Feta
3 T. Olive Oil, divided
1 medium onion, chopped
3 garlic cloves, minced
1/3 c. dry white wine
1 (15 oz.) can tomato sauce (original calls for diced tomatoes, plus 2 t. tomato paste)
1 1 /2 t. dried oregano
1 t. salt
1/2 t. pepper
1 c. bread crumbs (I used panko)
1 t. lemon zest
1 lb. large shrimp, peeled and deveined
5 oz. crumbled feta
juice of lemon
lemon wedges for serving

Preheat oven to 400 degrees. Saute onion in 2 T. of oil over medium heat for 5-8 minutes. Add garlic and cook until fragrant or about 1 minute. Add wine and cook until liquid has reduced by half.

 Add tomato sauce, salt, pepper and oregano. Cook, stirring occasionally for 10-15 minutes.
Combine lemon zest, bread crumbs and remaining 1 T. of oil.

Pour tomato sauce into baking dish and place shrimp, tail side up, in tomato sauce. Top with feta and then bread crumb mixture.

Bake 10-15 minutes or until shrimp is done and topping is browned. Squeeze lemon juice of dish and serve with additional lemon wedges.

Greta and Miles rating: Greta loved this, and Miles loved the flavor of the sauce, but is not a fan of shrimp that has not been breaded :)

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