Baked Shrimp with Feta and Tomato
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 252.3
- Total Fat: 10.5 g
- Cholesterol: 195.9 mg
- Sodium: 436.7 mg
- Total Carbs: 3.8 g
- Dietary Fiber: 0.6 g
- Protein: 25.0 g
View full nutritional breakdown of Baked Shrimp with Feta and Tomato calories by ingredient
Introduction
One of my favorites! I make it at least once a month! Always a hit! One of my favorites! I make it at least once a month! Always a hit!Number of Servings: 6
Ingredients
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1 1/2 cup Shrimp, peeled and deveined
1/4 cup Butter, unsalted
1 T Garlic, minced
1/4 tsp Crushed Red Pepper
3/4 tsp Oregano, dried
1 can [14.5 oz] Diced Tomatoes
1/4 cup crumbled reduced fat feta
1 T Parmesan, fresh grated
1/4 cup Parsley
3/4 cup Dry Vermouth
Himalayan Pink salt to taste
Tips
Watch the shrimp carefully when you put them in the skillet with the garlic/butter. You really just want them to be barely opaque in order for them not to overcook and become mushy in the oven.
Directions
1. Preheat oven to 350 degrees [175 degrees C]
2. Put the butter and garlic into a large skillet, and place over medium-high heat. Once the butter has melted and the garlic begins to sizzle, stir in the shrimp, red pepper flakes, and oregano. Cook until the shrimp are firm and opaque, about 3 minutes. Season with salt, then stir in the chopped parsley, and pour into a casserole dish.
3. Pour Vermouth into the skillet, and simmer until reduced by half. Add chopped tomatoes and continue cooking until heated through. Spoon tomato mixture on top of the shrimp and sprinkle with feta and parmesan cheeses.
4. Bake in preheated oven until the cheese softens and turns golden brown. 15 to 20 minutes, careful not to overcook shrimp.
Serving Size: approx 1 cup
2. Put the butter and garlic into a large skillet, and place over medium-high heat. Once the butter has melted and the garlic begins to sizzle, stir in the shrimp, red pepper flakes, and oregano. Cook until the shrimp are firm and opaque, about 3 minutes. Season with salt, then stir in the chopped parsley, and pour into a casserole dish.
3. Pour Vermouth into the skillet, and simmer until reduced by half. Add chopped tomatoes and continue cooking until heated through. Spoon tomato mixture on top of the shrimp and sprinkle with feta and parmesan cheeses.
4. Bake in preheated oven until the cheese softens and turns golden brown. 15 to 20 minutes, careful not to overcook shrimp.
Serving Size: approx 1 cup