Made this last night and it was delicious. Probably one of the tastiest and easiest dishes I have made lately. Served it on top of hot Orzo pasta which is likely my new favorite pasta! Of course it was from INA GARTEN! I am obsessed with the new cookbook my mom got me for Christmas. If you are in the hunt for an awesome cookbook, this is your best choice! Make sure to serve this on Orzo pasta, it really completes the meal.
Roasted Shrimp with Feta
adapted from The Barefoot Contessa, How Easy is That?
serves 4
Heat 2 tablespoons of the olive oil in a 10 to 12-inch oven-proof skillet over medium-low heat. Add the onion and saute 5-8 minutes, until tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up the browned bits. Cook 2-3 minutes, until the liquid has reduced by half.
Add the tomatoes with their liquid, tomato paste, oregano, salt, and pepper to the skillet. Stir to combine and simmer over medium low heat, stirring occasionally, 10-15 minutes.
Meanwhile, combine the breadcrumbs, parsley, lemon zest, and 2 tablespoons of olive oil in a small bowl. Stir well to moisten the breadcrumbs.
Remove the pan from heat and arrange the shrimp, tails up, in one layer over the tomato mixture. Scatter the feta evenly over the shimp, and sprinkle the breadcrumb mixture on top.
Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. You may want to turn on the broiler for the last few minutes. Squeeze the juice of 1 lemon over the shrimp, and serve hot with the remaining lemon cut into wedges.
serves 4
- 4 Tbs olive oil, divided
- 1 medium onion, diced
- 2-3 coves garlic, minced
- 1/3 cup dry white wine
- 1 (15-ounce) can diced tomatoes
- 2 tsp. tomato paste
- 1 Tbs minced fresh oregano
- 1 tsp. kosher salt
- 1/2 tsp freshly ground black pepper
- 1 1/4 pounds (16-20 per pound) peeled and deveined shrimp
- 3 ounces feta cheese, coarsely crumbled. Original recipe called for 5 oz, but that seemed like way too much for us, so I used 3
- 1 cup panko bread crumbs
- 3 Tbs minced fresh parsley
- 1 tsp grated lemon zest
- 2 lemons
Heat 2 tablespoons of the olive oil in a 10 to 12-inch oven-proof skillet over medium-low heat. Add the onion and saute 5-8 minutes, until tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up the browned bits. Cook 2-3 minutes, until the liquid has reduced by half.
Add the tomatoes with their liquid, tomato paste, oregano, salt, and pepper to the skillet. Stir to combine and simmer over medium low heat, stirring occasionally, 10-15 minutes.
Meanwhile, combine the breadcrumbs, parsley, lemon zest, and 2 tablespoons of olive oil in a small bowl. Stir well to moisten the breadcrumbs.
Remove the pan from heat and arrange the shrimp, tails up, in one layer over the tomato mixture. Scatter the feta evenly over the shimp, and sprinkle the breadcrumb mixture on top.
Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. You may want to turn on the broiler for the last few minutes. Squeeze the juice of 1 lemon over the shrimp, and serve hot with the remaining lemon cut into wedges.
Yum! This looks great! And I LOVE orzo!!
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