Shrimp with Roasted Peppers and Feta

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

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.