Can you bear another Ellie Krieger recipe? But to my defense, my last two recipe reviews were not hers and were quite fattening! So back to the healthy eating!
This is a very quick and easy weeknight recipe from her new cookbook. This was pretty good. I served it over Israeli couscous and it was very filling. I did find the dill to be a little overpowering though. I’d make this again, but skip the dill. I also used fat-free feta which just doesn’t taste good at all. Regular feta is so much better, so next time I’d just use that.
Overall rating – 3 stars
|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 tablespoon finely minced fresh dill
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)
Preheat the oven to 425 degrees F.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.
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 cheese melts, about 12 minutes.