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Shrimp with Roasted Peppers and Feta

Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  1. 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.