Baked Shrimp with Tomatoes & Feta
In Greece, shrimp are cooked in their shells (which keeps them tender and juicy) and served warm rather than finger-burning hot.
Loading ...August 8th, 2012
Servings
4Prep Time
20 minutesCook Time
40 minutesIngredients
- 1 pound shell-on large shrimp
- 4 tablespoons olive oil
- 4 large shallots, finely sliced
- 4 garlic gloves, crushed
- 3 tablespoons fresh thyme leaves or 1-1/2 tbsp dried
- 2 bay leaves
- 1 teaspoon cinnamon stick or 1/2 ground cinnamon
- 1-3/4 pounds ripe tomatoes, peeled, seeded, and chopped
- 9 ounces feta cheese, crumbled (2-1/4 cups)
- 1 bunch green onions, white and green parts, finely chopped
- 1/2 teaspoons fennel seeds
- 2 teaspoons cold-pressed flaxseed oil (optional)
Directions
Preheat oven to 350 F.
Heat 2 tablespoons of olive oil in a saute pan over low heat, add shallots and cook until soft, 5 minutes. Add 1 garlic clove, 2 tablespoons thyme, bay leaves, and cinnamon. Add tomatoes, stir briefly, then cover and simmer for 5 to 10 minutes. Season to taste with salt and pepper.
Transfer tomato sauce to a large, shallow ovenproof dish. Sprinkle feta on top and place in oven, about 5 minutes.
Meanwhile, heat 1 tablespoon of oil in a large skillet over medium heat. Add green onions and remaining 3 garlic cloves, and 1 tablespoon thyme and sauté for 1 to 2 minutes. Add shrimp and fennel seeds and cook, turning frequently, until shrimp are opaque, about 2 minutes.
Add shrimp to dish with tomatoes and feta and return dish to oven for 10 minutes.
Drizzle remaining olive oil over top, together with flaxseed oil, if using. Leave to cool slightly before serving.
Nutrients Per Serving
Nutrients per serving: 20 g protein, 26 g carbs, 28 g fat, 5 g fibre
