A Life, Lived: Baked Shrimp with Feta

May 25, 2009

Baked Shrimp with Feta

A few weeks back there was a great sale on shrimp - 1 lb of large shrimp for 3.99. Needless to say I picked up 10 Lbs of the frozen beauties. The the fun began . . . what to do with them?

I spied this recipe on the Cooking Light site - the description intrigued me . . . 'dig into a delicious seafood bake topped with tomatoes and feta cheese for a company-worthy dinner in a flash. Orzo accented with fresh herbs completes this Mediterranean-inspired meal.' It sounded worth a try.

Of course, the fact that one serving only had 238 calories sure helped to seal the deal!

We both loved it! It was quick and easy to make and the flavour was wonderful.

Baked Shrimp with Feta

1 tablespoon fresh lemon juice
1 1/2 pounds large shrimp, peeled and deveined
Cooking spray
1 teaspoon olive oil
1/2 cup prechopped onion
1 garlic clove, minced
2 tablespoons bottled clam juice
1 tablespoon white wine
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, drained
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 450°.

Combine lemon juice and shrimp in a large bowl; toss well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan, swirling to coat. Add onion to pan; sauté 1 minute. Add garlic; sauté 1 minute. Add clam juice, wine, oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in shrimp mixture. Place mixture in an 11 x 7–inch baking dish coated with cooking spray. Sprinkle cheese evenly over mixture. Bake at 450° for 12 minutes or until shrimp are done and cheese melts. Sprinkle with parsley; serve immediately.

Orzo with fresh herbs: Cook 1 cup orzo pasta according to package directions, omitting salt and fat. Drain; toss orzo with 1/4 cup chopped fresh basil, 2 tablespoons chopped fresh parsley, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.