Baked Shrimp with Feta

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

*****And while I’m at it, Peanut Butter Boy tagged me for a meme. I did a similiar one not too long ago, here it is.

 

Baked Shrimp with Tomatoes and Feta

2007, Ellie Krieger, All rights reserved

 
 
 
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.

Nutrition Information
Nutritional Analysis per Serving Calories 300
Total fat 11g Saturated fat 4.5g
Monounsaturated fat 4g Polyunsaturated fat 1.5g
Protein 35g Carbohydrates 12g
Fiber 2g Cholesterol 240mg
Sodium 710mg   

Episode#: EK0402
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

 

 

 

 

 

 

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 21 minutes
Yield: 4 servings, serving size 1 1/2 cups

User Rating: 5 Stars
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2 Comments »

  1. Nick said

    Looks good. I’ve never had Israeli couscous but it looks like a nice grain, similar to barley. Ah, you have been tagged before. It seems the tagging comes and goes and comes around again. I was recently tagged again as well. That’s smart, just post a link to the previous tag….Good work =)

    The Peanut Butter Boy

  2. foodiedani said

    Hey Nick,

    I just recently discovered Israeli couscous. It’s definitely bigger than regular couscous and more like a pasta I think.

    Yes, been tagged a few times! Sometimes they are different though. Thanks for thinking of me anyhow!!

    Dani

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