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Greek-Style Scampi

Hands-on time 22 mins
Total time 41 mins
Yield Serves 4 (serving size: about 1 cup)
Feta and tomato take Italian scampi in a Greek direction and it’s a good move. Serve over orzo pasta or with pita wedges to soak up the tomato sauce.

Ingredients

  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1/4 cup chopped fresh parsley, divided
  • 1/8 teaspoon salt
  • 4 (14 1/2-ounce) cans no-salt-added whole peeled tomatoes, drained and chopped
  • 1 1/4 pounds large shrimp, peeled and deveined
  • 3/4 cup (3 ounces) crumbled feta cheese
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 301
  • fat 10.4 g
  • satfat 4.1 g
  • monofat 3.8 g
  • polyfat 1.4 g
  • protein 34.4 g
  • carbohydrate 13.1 g
  • fiber 2.5 g
  • cholesterol 234 mg
  • iron 6.6 mg
  • sodium 569 mg
  • calcium 276 mg

How to Make It

  1. Preheat oven to 400°.

  2. Heat a large Dutch oven over medium heat. Add oil to pan; swirl to coat. Add garlic; cook 30 seconds, stirring constantly. Add 2 tablespoons parsley, salt, and tomatoes. Reduce heat, and simmer 7 minutes. Add shrimp; cook 5 minutes. Pour mixture into an 11 x 7-inch glass or ceramic baking dish; sprinkle with cheese. Bake at 400° for 10 minutes. Sprinkle with remaining 2 tablespoons parsley, lemon juice, and pepper.

Cook's Notes

This recipe was updated for the November, 2012 25th anniversary issue.