I've moved! Follow me over to The Balanced Baker.

Monday, December 7, 2009

Baked Shrimp with Tomatoes and Feta

This is another quick, easy, delicious dish, inspired by Everyday Food Magazine.  The original recipe was part of a two days, two meals type of menu, where sauce made on the first day is reserved and used the next day in a different dish.  I wasn't making the first meal in this series, so I adapted the recipe to work with what I had on hand.  The dish came together in the time it took the broiler to heat up, and then baked in about 10 minutes - perfect for a hectic day or when you just don't want to spend a lot of time in the kitchen.  We served it with steamed broccoli.

I had to broil mine a little longer than the recipe suggested to cook the shrimp, so my feta got a little... black in the process.  In the recipe below, I've adjusted the instructions to add the feta after the shrimp have baked for a few minutes, to keep it from burning.  Between the capers, olives, and feta, the dish is on the salty side, so cut back on those ingredients if that's a concern for you.

Baked Shrimp with Tomatoes and Feta
Adapted from Everyday Food Magazine
Serves 2-3

8 ounces (1/2 pound) large shrimp, peeled and deveined
1/2 cup marinara sauce
1/2 cup chopped tomatoes
2 tsp capers
2 tsp chopped kalamata olives
3 ounces feta cheese, crumbled

Preheat broiler. Combine sauce, tomatoes, capers and olives in a small bowl.  In a broiler safe 1.5 quart baking dish, layer shrimp then sauce.  Broil 5 minutes.  Top with feta crumbles, broil an additional 3-5 minutes until shrimp are opaque throughout and feta is golden brown.


Katie said...

YUM! That looks so easy and I seriously love anything with marinara and olives. :)

Toi said...

i will definitely be trying this one. sounds yummy.