Because I am a nice and loving wife though, I will occasionally make shrimp. I can stomach shrimp. I don't need to worry about overeating it at least. And it falls massively in the Acts of Love category (from this fairly silly book). And I can see the nutritional benefits of shrimp. It's very low in calories and fat and yet it's super high in protein, selenium, and zinc.
So imagine my surprise (and the Brain's) when I ate the leftovers for lunch the next day! This Baked Shrimp with Tomatoes and Feta is really good! It's the yummy dinner I made before making the Daring Bakers' Bakewell Tart. The recipe comes from a magazine I found while waiting in line at Walmart called EatSmart with Ellie Krieger. (I'm starting to really like her and her book just got added to my Amazon wish list!) The tomatoes, feta and parsley give make it warm and comforting and yet somehow fresh tasting at the same time. It's the kind of meal that I could imagine eating on some Mediterranean island maybe.
Baked Shrimp with Tomatoes and Feta
From EatSmart with Ellie Krieger
1 Tbsp olive oil
1 medium onion, diced
2 cloves garlic, thinly sliced
Two 14.5 ounce cans no salt added diced tomatoes, with their juices
1/4 cup finely minced fresh flat leaf parsley
1 Tbsp finely minced fresh dill
1 1/4 pounds peeled deveined medium shrimp
1/4 tsp salt
1/4 tsp fresh ground black pepper
2/3 cup crumbled reduced fat feta
Preheat oven to 425 degrees F.
Heat the oil in an ovenproof skillet over 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.
Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and the cheese melts, about 12 minutes.
Serve over rice or orzo.
On a side note, I'm sorry I've been sporadic to say the least in my blogging. Downright negligent really. I was going through a bit of a dark moment. But I've realized that I miss blogging. I miss being involved with the food blogging community. So I plan on doing a bit more blogging in the future. Thank you for continuing to read.