Baked shrimp with Feta
- 1½lbs (¾ kg) shrimp, peeled and deveined
- Juice of ½ lemon
- 3 tbsp Golden Olive Eleni® organic extra virgin olive oil
- ½ cup onion, finely chopped
- 3 garlic cloves, finely minced
- 4 green onions (green part only) or chives, finely chopped
- 1 cup crushed tomatoes (fresh or canned)
- ½ cup dry white wine
- 1 tsp dried oregano
- 2 tbsp parsley, finely chopped
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1–1¼ cups Feta cheese, crumbled or cubed
- 1. Preheat oven to 400°F (205°C).
- 2. Place shrimp in a bowl and squeeze lemon juice on shrimp. Heat ½ the olive oil in a frying pan on medium-high, add shrimp, and cook until shrimp has turned pink. Remove from heat and set aside.
- 3. Add the rest of the olive oil to the pan and heat on medium-high. Add onions and garlic and sauté until lightly golden brown. Add green onions, tomato, wine, oregano, parsley, salt, and pepper.
- 4. Reduce heat to medium and simmer for 15 minutes. Remove from heat.
- 5. Pour tomato sauce and shrimp into a casserole and top with Feta cheese. Bake for 20 minutes, or until hot and bubbly.
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