Baked Shrimp with Feta

5.0 46
5 stars
(46)
Photo: Randy Mayor; Styling: Leigh Ann Ross
Recipe from Cooking Light

Dig into a delicious shrimp bake topped with tomatoes and feta cheese for a company-worthy dinner in a flash. Orzo accented with fresh herbs completes this Mediterranean-inspired seafood meal.

Ingredients

  • 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

Preparation

Prep Time:

  1. 1. Preheat oven to 450°.
  2. 2. 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.
  3. 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.
Barbara Lauterbach,
April 2009

Nutritional Information

  • Calories: 253
  • Fat: 7.1g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.4g
  • Protein: 37.5g
  • Carbohydrate: 8.1g
  • Fiber: 1.6g
  • Cholesterol: 271mg
  • Iron: 4.7mg
  • Sodium: 516mg
  • Calcium: 182mg