Tuesday, May 12, 2009

Dilled baked shrimp and feta

Pre-cook some rice to serve this on, or boil up some orzo or couscous while you’re preparing the shrimp, and you’ll have an extremely tasty thirty minute meal. If you use raw shrimp, the cooking time will be a bit longer than listed here, but you’ll still be ready to eat in half an hour!

Dilled Baked Shrimp and Feta

Olive oil
Onion, chopped
2 cloves of garlic, chopped
28 oz can of diced or crushed tomatoes
2 T fresh dill, minced
Salt and pepper
1 to 1-1/2 lb large shrimp, preferably pre-cooked, but at least cleaned!
4 oz feta cheese, crumbled

Use a large skillet, and cook the garlic and onions in olive oil for a few minutes until soft. Add the tomato and its juice and boil, letting it simmer for 4-5 minutes until slightly thickened. Stir in the seasonings and the shrimp, heating them up. If they are raw, you will have to simmer them for a few extra minutes just until they turn pink. Crumble the feta over the top and let it melt slightly just before serving. Serve over rice, orzo, or couscous.

No comments: