1 1/2 pounds peeled and deveined, medium-size raw shrimp (3 1/40 count)
1/2 cup chopped jarred roasted red bell peppers
1/2 cup chopped fresh parsley
1 (4-oz.) package crumbled feta cheese
2 tablespoons fresh lemon juice
Crusty French bread, sliced
How to Make It
Preheat oven to 450°. Place tomatoes and next 4 ingredients in a 13- x 9-inch baking dish, tossing gently to coat. Bake 15 minutes. Stir in shrimp and peppers. Bake 10 to 15 minutes or just until shrimp turn pink. Toss with parsley, feta cheese, and lemon juice. Serve immediately with crusty French bread.
Easy, healthy and light! I made a few additions. I used up what was left in my jar of marinated garlic, probably 1/4 cup and baked that with the tomatoes. Then I added a whole roasted and chopped eggplant, the whole jar of roasted red peppers, lots of oregano, some capers & chopped pepperoncini's, then tossed in the parsley and lemon juice and baked it for another 15. My shrimp were already cooked so I mixed them in for the last 5 min until hot. Then topped with the feta after it was on the plate. It was wonderful!!! Great low cal as is but would be yummy on angel hair or with the crusty bread. Will make again & might add a bit of wine.
This recipe is awesome! And it has sooo much potential for use in other ways! We had the left overs with our New Year's Day traditional dinner and put it on the Kale greens. It was absolutely delicious. I can also see this being used in Grits dishes, to make shrimp and grits with a real pop! Thanks for a great addition to my recipe file!