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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Feta and tomato take Italian scampi in a Greek direction and it’s a good move. Serve over orzo pasta or with pita wedges to soak up the tomato sauce. Ingredients:
1 tablespoon olive oil |
4 garlic cloves, minced |
1/4 cup chopped fresh parsley, divided |
1/8 teaspoon salt |
4 (14 1/2-ounce) cans no-salt-added whole peeled tomatoes, drained and chopped |
1 1/4 pounds large shrimp, peeled and deveined |
3/4 cup (3 ounces) crumbled feta cheese |
1 1/2 tablespoons fresh lemon juice |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 400°.
2. Heat a large Dutch oven over medium heat. Add oil to pan; swirl to coat. Add garlic; cook 30 seconds, stirring constantly. Add 2 tablespoons parsley, salt, and tomatoes. Reduce heat, and simmer 7 minutes. Add shrimp; cook 5 minutes. Pour mixture into an 11 x 7-inch glass or ceramic baking dish; sprinkle with cheese. Bake at 400° for 10 minutes. Sprinkle with remaining 2 tablespoons parsley, lemon juice, and pepper.
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