Baked Mediterranean Shrimp with Tomatoes & Feta
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There are some dishes that blow you away on the first bite. The rich, warm combination of flavors in this Mediterranean dish consistently generates a response along the lines of “oh my gosh, that is so good!” after just the first bite.
This dish takes some time to put together, but if you are looking for a dish that will “wow” your friends and family or are in need of a dish for a special occasion, this my friend is it.
The most time-consuming part of this recipe is making the tomato sauce. It takes about 45 minutes to prepare, but once that is ready, it takes just 15 minutes in the oven.
I like to make large batches of the sauce and freeze it so that it’s ready for next time. That cuts the prep and cook time down to just 20-30 minutes.
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What You’ll Need:
Servings:
This recipe serves 4 people.
Finishing Off the Dish:
This dish is incredible served as is, but it can also be served over gluten-free or whole-grain pasta (I enjoy using Barilla’s gluten-free pasta for special occasions), quinoa, or mixed with baby spinach.
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Making the Greek Tomato Sauce:
Ingredients:
3 Tablespoons olive oil
1 yellow onion, chopped
1 clove garlic, minced
5 ripe beefsteak tomatoes, finely chopped (about 4.5 cups total)
2 Tablespoons chopped fresh parsley
2 teaspoons dried oregano
1 cup dry red wine (I use Prophecy Pinot Noir)
1 (8 oz) can tomato sauce
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
salt & black pepper to taste
Directions:
In a large saucepan, combine the olive oil, chopped onion, and garlic and cook on low-medium heat until the onions are soft and translucent.
Add the tomatoes, parsley, and oregano and cover the pan. Allow to simmer until the tomatoes are cooked down and very tender (about 25 minutes.)
Add the wine, tomato sauce, cinnamon, allspice, salt and pepper and simmer an additional 20 minutes.
Making the Shrimp, Tomato & Feta Dish:
Ingredients:
prepared Greek Tomato Sauce
1/2 cup clam juice*
1 1/2 pounds large, uncooked shrimp (deveined)*
8 oz. feta cheese (1/2 lb.)*
Directions:
Preheat the oven to 475° F (245° C).
Remove the tails from the shrimp, then place them evenly in a greased 9x13 baking dish.
Add the clam juice to the Greek Tomato sauce, mixing thoroughly, then pour all of the sauce over the shrimp in the baking dish.
Add the feta cheese to the dish (either whole or crumbled), then place the dish in the oven.
Bake for 15 minutes, until the dish is bubbling and hot.
Remove from the oven and serve with pasta, quinoa, or mixed with baby spinach.
Notes:
*I once tried using fish sauce in place of the clam juice, and it was SO salty that the dish was almost inedible. Learn from my mistake and go straight for the clam juice for this recipe.
*It is important to use uncooked shrimp as using already cooked shrimp and baking for 15 minutes can make the shrimp tough and chewy.
*Choose your feta cheese wisely and opt for a feta that is made with real sheep’s milk, making it a truly authentic feta cheese. A lot of feta cheeses found in grocery stores are made with cow’s milk. The feta cheese I purchase is Olympiana and Mt. Vikos. Brands that use cow’s milk include Athenos and Taste of Inspiration.
Nutrition:
Calories: 563 | Total Fat: 26 g | Total Carb: 17 g | Protein: 55 g | Fiber: 4 g | Sugar: 11 g
Started Eating Healthy with the Mediterranean Diet
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