Monday, January 2, 2012

Baked Shrimp in Tomato Feta Sauce

I'm gettin that annual feeling.  Time to clean things up a bit.  I'm becoming large, slow, lethargic.  Like a hibernating bear, albeit a bear that has a beer fridge, lamb chops, various pig parts, no less than 7 different cheeses from multiple animals.  And a couch and a TV with hundreds of channels.  Too much good wine, fatty cheeses, cannolis, 3 pounds of bacon gone in weeks, cheesy potatoes, cookies, homemade pizzas, a giant eclair cake, and a couple of white russians while bowling.  The Dude abides.  Vegetables lately have been brussels sprouts laden with lardons, cauliflower swimming in cream and blanketed with Gruyere and bread crumbs.  Let's trade in the steaks and pork loins for shrimp and salmon.  First up (accompanied by a large green salad) is the shrimp.

Did you make anything special to start the new year?

Okay, so there's some carbs in the pasta and this is avec fromage, but let's take this slowly.  At least I served over whole-wheat pasta, that's a good start.  This recipe is very quick and easy, as there are not many ingredients please choose them with care.  Some good shrimps are key, you can add some herbs if you like, a splash of quality balsamic might be nice too.  This one is quite simple but tasty, and if your cave is stocked well you always have this at hand, as easily as defrosting the shrimp and opening a can of tomatoes. 

Baked Shrimp in Tomato Feta Sauce
four servings

1 medium onion, diced
2 cloves garlic, minced
28 oz can of diced tomato
1/4 C fresh parsley, chopped
1 TB fresh basil, chopped
1 lb medium size shrimp, peeled and deveined
4 oz. feta, crumbled

Fire up the heater to 425F.

In a large oven-proof skillet, cook the onion in EVOO over medium heat until softened, 4-5 minutes.  Add in the garlic and stir for 30 seconds.  Introduce the tomatoes and the juice, bring to a simmer and then reduce the heat to medium-low for 8-10 minutes, until thickened slightly.

Add in the shrimp, basil, parsley, feta, and a pinch of S&P.  Stir well so all the shrimps are layered evenly and place in the oven, cook until pink, about 12 minutes.  You can also cut one of the larger crustaceans open to ensure they are cooked through.  Season to taste if necessary with S&P. 

Serve immediately over pasta or noodles, rice, or on toasted baguette slices.

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