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Shrimp with Roasted Peppers and Feta

Shrimp with Roasted Peppers and Feta

Real Simple APRIL 2008

  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 415
  • Calories from fat: 48%
  • Fat: 22g
  • Saturated fat: 10g
  • Cholesterol: 309mg
  • Sodium: 2293mg
  • Carbohydrate: 10g
  • Fiber: 2g
  • Protein: 44g

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Shrimp with Roasted Peppers and Feta recipe