Shrimp with Roasted Peppers and Feta

recipe

Yield:

Makes 4 servings

Recipe from

Nutritional Information

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

Ingredients

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

Preparation

Freeze 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.

Cook It:
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.

Note:

Kate Merker,

April 2008
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