- 1 12-ounce jar roasted red peppers
- 1 bunch scallions
- 1 head garlic
- 1 1/2 pounds large shrimp, peeled and deveined
- Olive oil
- Kosher salt and pepper
- 8 ounces Feta
- 4 1-quart resealable plastic freezer bags
- calories 415
- caloriesfromfat 48 %
- fat 22 g
- satfat 10 g
- cholesterol 309 mg
- sodium 2293 mg
- carbohydrate 10 g
- fiber 2 g
- protein 44 g
How to Make It
Drain the peppers and cut into 1-inch pieces.
Slice the scallions and 2 cloves garlic.
Combine the vegetables in a bowl with the shrimp, 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Divide the mixture among 4 resealable plastic freezer bags, top with the Feta (crumbled), and freeze, for up to 3 months, until ready to cook.
Heat oven to 400° F.
Remove the shrimp mixture from the bags (you'll need one bag per serving) and place in individual baking dishes or a large casserole, making sure the Feta is on top.
Bake until the shrimp are cooked through and the Feta begins to brown, about 20 minutes.