Ellie Krieger’s Baked Shrimp with Tomatoes and Feta

Take your seafood to a whole new level with this Ellie Krieger’s Baked Shrimp with Tomatoes and Feta dish. A healthy one-pan meal perfect for weeknights!

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Today is my second week cooking up an Ellie Krieger recipe as part of the Craving Ellie in my Belly group. I am so happy to have finally bought this cookbook (and joined this group!), it’s full of recipes that I would make any day, and knowing that they are good for me and delicious makes them even better.

This week’s chosen recipe is Baked Shrimp with Tomatoes and Feta chosen by Pamela over at Cookies with Boys. I loved it. The recipe calls for using canned tomatoes but I had some really nice tomatoes my grandfather brought me from his Farmer’s Market so I used those instead. I did find that there was still a little too much liquid after it was all cooked up, so next time I will cook it on the stove longer to try to evaporate most of the liquid before putting it in the oven to bake. I also added some kalamata olives, not to my husbands liking, but I couldn’t help myself.

If you enjoy shrimp recipes like I do try this Shrimp Avocado Pasta,  Garlic Shrimp with Quinoa and Easy Ginger Lime Roasted Shrimp Recipe

Print Recipe

Baked Shrimp with Tomatoes and Feta

Yield: 4 servings

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced (about 1 1/2 cups
• 2 cloves garlic, minced (about 2 teaspoons)
• 2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
• 1/4 cup finely minced fresh flat-leaf parsley
• 1 tsp dried oregano
• pinch of red pepper flakes
• 1/4 cup kalamata olives
• 1 1/4 pounds medium shrimp, peeled and deveined
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2/3 cup crumbled feta cheese (about 3 ounces)

Directions:

1. Preheat the oven to 425 degrees F.
2. Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
3. Remove from the heat. Stir in the parsley, dried oregano and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.
4. Serve with orzo or pasta.

Recipe adapted from Ellie Krieger, Healthy Appetite with Ellie Krieger

Today is my little girl’s 2nd birthday!!

Happy Birthday Gina!!
xoxo