Delicious!! Very easy to make. I used brown rice and omitted the lemon juice- I forgot to put it in but it still had a great flavor!
Shrimp with Roasted Peppers and Feta
More From Real Simple
Amount per serving
- Calories: 415
- Calories from fat: 48%
- Fat: 22g
- Saturated fat: 10g
- Cholesterol: 309mg
- Sodium: 2293mg
- Carbohydrate: 10g
- Fiber: 2g
- Protein: 44g
- 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
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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes
Food & Wine